El Limón is a vibrant cup with florals, citrus, sweet berries, chocolate, and a silky finish.

This extended fermentation lot starts with hand-picking the ripest cherries, followed by a 24-hour dry fermentation in cherry. After de-pulping, it ferments for another six days before being washed and dried on raised beds (marquesinas) for up to 15 days, with constant movement, until it reaches 10-11% humidity.

Finca El Limón, located in Quilanga, Loja, Ecuador, is managed by Segundo Abad, a second-generation coffee grower. The 10-hectare farm sits at 1,900 masl, with 7 hectares planted with 18,000 coffee trees, primarily San Salvador, Sarchimor, and Colombia F6, along with young Sidra plants. After his father’s farm was devastated by rust disease, Segundo took over part of the land, reviving coffee production and continuing the family tradition. Eager to innovate, he began experimenting with extended fermentation and, more recently, Honey Lots. Now recognized for exceptional cup quality, Finca El Limón is poised for a promising future with exotic varieties on the horizon.