Ecuador La Noria

Producer Chocovilcamundo
Farm La Noria
Province Loja
Canton Loja

Sun Exposure Shade trees; 12hr sunlight all year
Farm Size 80,000 trees
Altitude 2020-2100 masl
Latitude -3.996270
Longitude -79.215052

Variety SL28
Process Washed
Fermentation Anaerobic; sequential. 48 hours in bags before pulping; 48 hours after pulping
Drying Raised beds in greenhouses

Harvest Year 2025

Flavor Honey, Red Grape, Tangerine, Floral, Grapefruit
Descriptors Juicy, Coating, Sweet and Lingering

About this coffee The La Noria Coffee Farm, located in Loja, Ecuador, has enjoyed a short but remarkable history. Founded in 2017, its coffees have consistently placed among the top lots in the Cup of Excellence competition since the program launched in Ecuador in 2021. The farm is managed by Bernie Uhe and CVM, an Ecuadorian agricultural company owned by Bernard Uhe and his coffee-growing family from Colombia. The family's experience in coffee production spans generations in Ibagué, Colombia. Together with the local Ecuadorians who know the land best, they produce some of Ecuador’s most celebrated coffees.

La Noria sits at an exceptionally high elevation and receives 12 hours of sunlight year-round. The coffee trees are protected by tall shade trees and nourished by water from a mineral-rich spring. Soil health is maintained using neem and “worm tea,” a concentrated liquid fertilizer made from the beneficial organisms found in worm castings, helping to increase plant vitality and produce exceptional coffee cherries.

Coffee harvested at La Noria undergoes one of several processing methods developed for their washed lots. For this SL28 lot, freshly harvested cherries are sorted, cleaned, and floated before being placed into bags for a 48-hour fermentation. The bags are turned every 12 hours to ensure consistency throughout the batch. The coffee is then pulped and returned to bags for an additional 48-hour fermentation, again with the bags turned every 12 hours.

Once the mucilage has loosened and the seeds are packed with flavor, the coffee is washed clean and moved to drying beds, where it is turned every eight hours for approximately 10 days until reaching 11% moisture content. The dried parchment is then packed into 45 kg bags and stored in a climate-controlled area until it is ready for export.