TORONJA, Ecuador

Toronja is a bright, expressive washed coffee from southern Ecuador, showcasing delicate florals and layered fruit character. The double fermentation processing really brings out the fruit - we get tangerine, strawberry, and melon. Tangerine-like citrus leads the cup, followed by soft melon sweetness and a clean, biscuit-like finish (almost leans savory). A light roast highlights the clarity and elegance of this lot.

Finca La Toronja is managed by Teodomiro Jiménez in the parish of San Antonio de las Aradas, in Quilanga, Loja. Sitting at 1,750 meters above sea level, the farm spans 5 hectares, with 3 hectares planted in coffee.

This is our first year working with Teodomiro, and it’s a relationship we’re excited to build on - the quality of this coffee immediately stood out. 

Teodomiro has been surrounded by coffee his entire life, inheriting both land and knowledge from previous generations. After coffee leaf rust devastated much of Loja’s production in 2012, he adapted by replanting with rust-resistant varieties like Sarchimor. In recent years, he has shifted focus toward quality, introducing Typica Mejorado - a variety that has been gaining recognition across Ecuador for its exceptional cup profile.

Teodomiro uses a distinctive washed process that incorporates a double fermentation. First, whole cherries are fermented in plastic tanks for two days. After depulping, the coffee undergoes a second fermentation for another 48 hours.

Following fermentation, the coffee is washed, drained, and then dried for 15–20 days in shaded greenhouse structures. Throughout drying, the coffee is moved frequently to ensure even moisture loss and preserve clarity in the final cup. This careful, extended process contributes to the coffee’s bright acidity, floral character, and refined sweetness.