Ángel Benigno Capa Chamba Criollo • Washed

The Capa Chamba family has growing coffee alongside fruits and vegetables at their 20 hectare farm at Reina de la Asunción for generations. Located in the mountains of Cangonamá Parish in Loja’s Paltas Canton, the farm benefits from nutrient-dense soils and high elevations that promote slow cherry maturation. The farm primarily grows Typica Mejorado as well as Criollo — a locally adapted Typica-derived variety that, through generations of selection and adaptation within the region of Loja, has evolved into a distinct expression with its own unique sensory profile. With a focus on clarity and uniformity, the family follows a carefully structured washed process. Coffee is selectively hand-harvested, with only fully ripe cherries picked. Depulping takes place the same day as harvest, followed by a 48-hour fermentation in sealed plastic tanks to encourage controlled mucilage breakdown and the development of aromatic precursors. After fermentation, the coffee is thoroughly washed with clean water and dried for 12–15 days on covered raised beds under partial sun exposure, using mesh coverings to regulate temperature and airflow. The farm continues to adapt its agronomic practices in response to the growing challenges of climate change. Erratic rainfall patterns and shifting temperatures have impacted flowering cycles, cherry development, and increased pressure from pests and diseases such as coffee leaf rust and coffee borer beetle. In response, Reina de la Asunción has prioritized soil health, preventative monitoring, and long-term farm resilience strategies to protect both plant health and cup quality.