We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Farm: Henry Prado & Ana Jimenez
Region: Loja 
Varietal: Bourbon
Process: Natural
Altitude: 1950 masl
 
Ana Jiménez and Henry Prado own Finca El Cafetal which is a 13 hectare farm that has 7 hectares planted in coffee. They have planted roughly 14,000 coffee trees here. Henry and Ana utilize a wet fermentation for 35-48 hours then dry their coffee on raised African beds for 28-35 days. They produce both washed and natural coffee here. They produce roughly 6500 kgs of coffee annually. 
 
They spoke to our green partner Cafe Imports about rising costs for fertilizers and other inputs being a huge challenge right now. They are investigating new ways to create inputs like fertilizers on their farm for future harvests.