Las Afiladeras, Ecuador

<p>Finca Las Afiladeras, run by Alberto Jumbo and his son Luis, grows Typica, Bourbon, Caturra, and Catucai. Cherries are hand-selected, fermented 24–30 hours, and carefully dried, producing layered notes of pomegranate, raspberry, and hibiscus.<br><br>Alberto Jumbo, along with his son Luis Diego, grow Typica, Bourbon, Caturra, and Catucai on their farm Las Afiladeras, which sits about 6,000 feet above sea level. Their farm name translates to “the Sharpeners” - a nod to a rock in the region used to sharpen knives.<br><br>Alberto has passed down over 2 decades of experience to Luis, who is extremely motivated to continue producing high-quality coffee. Their cherries are hand-selected, fermented for 24–30 hours, and carefully dried. The final cup is layered with notes of pomegranate, raspberry, and hibiscus.</p>