Ecuador La Comarca Natural

About this coffee

La Comarca is a family farm established almost 100 years ago for the production of beef and cow milk. The ranch was also used for the production of coffee, sugar cane, citrus and other fruits. Over the years, it began to close its operation due to migration of people from the countryside to the city. Now a new generation family members started to revamp the farm by producing specialty coffee. The farm is located at 1.600 meters above sea level in a Valley called Malacatos on a 20 minutes drive from downtown Loja.

Weather ranges from heavy rain to very dry depending on the season, becoming a big challenge to keep coffee beans in optimum condition. Despite these challenging circumstances, Daniel and his family achieve to deliver sweet, clean and expressive coffees.

The Bourbon Sidra cultivar was developed on a large research farm in Ecuador through funding from Nestlé. This variety was created by manually crossing Red Bourbon and Ethiopian heirloom varieties which carried Typica lineage. Unlike many modern hybrids, Sidra was developed with the sole aim of creating a high quality cup profile, highlighting both the heavy sweetness of Bourbon and the delicate florals that Typica is well-known for. In exchange for feedback, Nestlé offered the variety to farmers in the region, leading to a surge in its cultivation in Ecuador.

This is the third year we’re working with La Comarca and we got the opportunity to buy a washed and natural processed lot from this farm.
The Natural lot is not as expressive as you would expect from a natural processed lot. The beauty of this coffee is in the details, it’s very clean, refined and complex with notes of hibiscus, green apple & almond.