Farm: La Inmaculada

Farm: La Inmaculada
Producer: José Gabriel Chamba
Location: Cangonama, Yambila – Loja, Ecuador
Altitude: 1,900 masl
Farm Size: 1.5 hectares (1 productive hectare)
Varieties: San Salvador, Criollo
Processes: Washed (48-hour controlled fermentation, shade-dried)
Annual Production: ~10 qq (green coffee)

 

About the Producer

Finca La Inmaculada is a family-owned farm established in 2005. Since acquiring the property, José Gabriel Chamba has steadily developed coffee production alongside sugarcane cultivation, building a small yet highly dedicated operation.

Though modest in size, the farm reflects discipline, resilience, and a long-term commitment to quality. Over the years, José Gabriel has focused on improving harvest selection and post-harvest protocols to position his coffee within Ecuador’s growing specialty market.

Located in Loja — a region increasingly recognized for its altitude-driven cup quality — La Inmaculada represents the potential of smallholder producers when process precision meets environmental conditions.

Varieties & Production Approach

La Inmaculada cultivates San Salvador and Criollo, varieties that adapt well to Loja’s high-altitude conditions.

At 1,900 meters above sea level, cherry maturation is slower, promoting density and structural clarity in the cup. The farm’s limited production volume — approximately 10 quintales per year — allows for close attention to plant health and harvest management.

Rather than focusing on scale, production emphasizes consistency and traceability.

Process & Post-Harvest

Quality begins with strict manual cherry selection.
Only fully ripe red cherries are harvested. Post-harvest protocol includes:

• Immediate depulping
• 48-hour controlled fermentation
• Traditional washing
• Shade drying to preserve cup stability and sensory integrity

Shade drying is particularly important in Loja’s climate, helping prevent uneven moisture loss while protecting aromatic compounds.

Recognition & Competitive Positioning

Despite its small production scale, Finca La Inmaculada has achieved notable recognition:

🏅 10th place – Loja Sabor a Café (Provincial Competition)
🌍 10th place – Ecuador Farmer’s Collection International Auction

These achievements demonstrate process consistency and competitive quality within Ecuador’s specialty coffee sector. For international buyers, this signals reliability and quality potential in micro-lot volumes.

 

Challenges & Resilience

Since 2005, the farm has faced natural challenges typical of the region, including landslides and heavy winter conditions. However, production has remained active through responsible land management and continued commitment to cultivation practices. Resilience is a defining characteristic of La Inmaculada’s story.

Philosophy & Vision

José Gabriel’s work is guided by three core principles:

• Responsibility
• Honesty
• Commitment to quality

His vision is to gradually increase production while maintaining the highest possible quality standards. Rather than pursuing rapid expansion, the farm’s objective is sustainable growth built on discipline and process refinement.

Social & Community Impact

During harvest season, Finca La Inmaculada generates local employment opportunities and promotes careful plant management within the community.

Its presence contributes to the agricultural development of the Yambila area and reinforces Loja’s growing reputation as a specialty coffee region.