Ángel Benigno Capa Chamba · Criollo · Washed

The Capa Chamba family grows coffee alongside fruits and vegetables on Reina de la Asunción, a 20-hectare farm in Yambila Alto. The farm benefits from nutrient-dense soils and high elevations that promote slow cherry development.

Criollo is a locally adapted, Typica-derived variety that has evolved into a distinct expression with its own sensory profile through generations of regional selection. The washed process runs through selective hand-harvesting, same-day depulping, 48-hour fermentation in sealed tanks, washing, and 12 to 15 days of drying on covered raised beds. The family continues to adapt its practices against erratic rainfall and rising pest and disease pressure.