Farm: Reina de la Asunción

Farm: Reina de la Asunción
Producer: Ángel Benigno Capa Chamba
Location: Yambila Alto, Cangonamá Parish, Paltas Canton – Loja, Ecuador
Altitude: 2,000 masl
Farm Size: 23 hectares (2 hectares in coffee production)
Varieties: Typica Mejorado and Criollo
Processes: Washed (Depulped with 48-hour fermentation)
Annual Production: 10 qq

 

About the Producer

Finca Reina de la Asunción was born in the mountains of Cangonamá Parish, in Paltas Canton, Loja Province. For generations, the Chamba Cojitambo family has cultivated coffee in fertile Andean soils shaped by a privileged high-altitude microclimate. Each harvest represents continuity — the same rows traced by grandparents, the same hands identifying the precise red cherry that signals optimal ripeness.

Today, the farm preserves its strong family character while collaborating with local coffee growers who share a deep commitment to land stewardship. At 2,000 meters above sea level, the coffee develops bright acidity and refined fruit notes that reflect its volcanic, nutrient-rich Ecuadorian soils. Every cup represents a promise sustained through time — a balance between heritage, dedication, and quality.

 

Varieties & Identity

Finca Reina de la Asunción works primarily with Typica Mejorado and Criollo, two varieties that express the elegance and sweetness characteristic of Andean coffees. Typica Mejorado contributes clarity, structure, and vibrant acidity, while Criollo adds balance and delicate sweetness.

Together, these varieties represent the region’s coffee-growing tradition, delivering cups defined by harmony, refined sweetness, and balance. The farm’s identity is deeply rooted in Loja’s coffee heritage, where altitude and climate naturally enhance complexity and aromatic expression.

 

Processing Approach

The farm follows a carefully structured washed process focused on clarity and uniformity.

Coffee is selectively hand-harvested, collecting only fully ripe red cherries to ensure consistency. Depulping takes place on the same day of harvest to preserve freshness. The coffee then undergoes a 48-hour fermentation in plastic containers, allowing natural mucilage breakdown and promoting aromatic compound development.

After fermentation, the coffee is thoroughly washed with clean water to remove any remaining mucilage. Drying takes place in covered drying beds (marquesinas) under partial sun exposure, using protective mesh to regulate temperature and protect the beans. Drying lasts between 12 and 15 days until moisture content reaches approximately 9–12%.

This method preserves balance, sweetness, and structural elegance in the final cup.

 

Challenges & Climate Adaptation

Producing high-quality coffee at this altitude requires resilience and adaptability. Climate change has altered rainfall and temperature cycles, directly affecting flowering, cherry development, and increasing the presence of pests such as coffee borer beetle and rust.

The farm continuously adjusts its agronomic practices to respond to these variations, investing in monitoring, prevention, and soil management strategies to protect harvest quality. Additionally, market price volatility presents economic challenges often disconnected from production effort, reinforcing the importance of specialty coffee positioning.

 

Social & Community Impact

Finca Reina de la Asunción contributes to local economic activity by generating direct and indirect employment, strengthening family stability, and supporting territorial identity. The farm promotes cultural continuity, intergenerational knowledge transfer, and gender equity within its community.

By preserving traditional cultivation practices while integrating quality-driven improvements, the farm reinforces both economic and social sustainability within the region.

 

Achievements

The farm has achieved Top 10 classification in the “Loja Sabor a Café” competition during its first participation, ranking 10th among leading producers. In a subsequent participation, it improved its performance, reaching 8th place — demonstrating continuous quality refinement and commitment to excellence.

 

What Makes Their Coffee Unique

Coffee from Finca Reina de la Asunción stands out for its elegant balance, bright acidity, and harmonious sweetness. The combination of Typica Mejorado and Criollo grown at 2,000 masl, together with a disciplined washed process, produces a cup profile that is clean, structured, and expressive.

Its repeated recognition in regional competitions confirms its consistent quality and dedication to improvement.

 

Vision

Finca Reina de la Asunción aims to be recognized as a farm that cultivates excellence with deep roots in land and community. The vision is to bring Ecuadorian high-altitude coffee to global markets while demonstrating that agriculture can be profitable, sustainable, and socially responsible.

The farm aspires to position its coffee as a living testament that specialty production can honor tradition while embracing innovation — producing with purpose, integrity, and respect for the natural environment.