More information on Ecuador Los Japoneses
Los Japoneses comes from Finca Los Alisos in Quilanga, down in Ecuador's southern Loja province. Vicente Japon and his son Miguel run the farm together: about 5,000 trees on 3 hectares at 1,950 masl, planted with San Salvador, Yellow Bourbon, and Typica.
This lot is a washed field blend of all three. They pick only the ripest cherries, float them, and let the whole cherries ferment for 24 hours. After depulping, the coffee ferments another 48 hours, gets washed, and dries for 12 to 15 days depending on the weather.
For years Vicente sold his coffee as bola, the low-grade naturals that go to local buyers. Miguel saw where specialty was heading, bought a depulper, and took the government's technical training. Now the farm produces only washed specialty lots, and our partners at The Coffee Quest have been buying from them for years.
| Producer | Vicente and Miguel Japon, Finca Los Alisos |
| Location | Quilanga, Loja, Ecuador |
| Elevation | 1,950 masl |
| Variety | San Salvador, Yellow Bourbon, Typica |
| Process | Washed (24-hour cherry ferment, then 48 hours after depulping) |
Photos courtesy of The Coffee Quest
