Sourcing
Finca La Josefina started in a different manner than most coffee farms. Its owner, Leopoldo Andrade has a background as a business administration engineer & banking. Because of his love and passion for coffee, he and his wife Ligia, purchased this 80 acre farm to grow specialty coffee, the first coffee farm in this area.
Much of this coffees unique characteristics come from it proximity to the volcanic mountain, Reventador. It regularly covers the farm lands with ash which results in rich soil.
Another unique characteristic of this coffee is its post harvest processing method, double fermentation. This is the extended process of washing a coffee. The green coffee is washed and soaked in water for 12-24 hours, causing the beans to swell, absorbing moisture and washed in fresh water again. As this process repeats and the coffees cell walls are broken down. It results in a much less acidic cup, with a high level of sweetness.
