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
 
Region: La Perla, Loja
Varietal: Sidra
Process: Washed
Altitude: 1450 masl
 
Aníbal López owns finca El Paraíso which is a 12 hectare farm in Loja, Ecuador. 4.5 hectares of this farm are planted with roughly 9000 trees. 
 
They utilize a wet fermentation here for 18-24 hours and then dry on raised African beds for 15-21 days. 
 
They produce roughly 5000kgs of coffee annually here.
 
Washed coffee is the norm in Ecuador, where most of the lots are either depulped, fermented, and washed or mechanically washed using a demucilaging machine. Coffees are typically dried on patios or on raised beds, often under a cover of plastic or mesh.
 
Sidra is a hybrid native to Ecuador that is said to have derived from Typica and Bourbon cross-breeding.