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ECUADOR LOS EUCALIPTOS
ECUADOR LOS EUCALIPTOS
Region Palanda, Zamora-Chinchipe, Ecuador
Grown By Felipe Luzon at Finca los Eucaliptos
Farm Size 6 hectares
Elevation
1600 MASL
Varieties Mejorado
Processing Fully washed — rinsed, de-pulped, fermented ~60-hours in sacks, dried 15 - 20 days in greenhouse
Taste Notes dandelion, yuzu, illuminating
Sensory bright, citrusy, shimmery, silky, invigorating, floral, summer sun refracting off pristine lake
Group Affiliation Recambio Generacional
Importer The Coffee Quest
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PRODUCT INFO
Region Palanda, Zamora-Chinchipe, Ecuador
Grown By Felipe Luzon at Finca los Eucaliptos
Farm Size 6 hectares
Elevation
1600 MASL
Varieties Mejorado
Processing Fully washed — rinsed, de-pulped, fermented ~60-hours in sacks, dried 15 - 20 days in greenhouse
Taste Notes dandelion, yuzu, illuminating
Sensory bright, citrusy, shimmery, silky, invigorating, floral, summer sun refracting off pristine lake
Group Affiliation Recambio Generacional
Importer The Coffee Quest
DESCRIPTION

Finca Los Eucaliptos is the life work of somebody who has always known what they want to do. His name is Felipe Luzon, and he’s been laser-focused and über-enthusiastic about coffee since the days when most of us were still struggling with legos. At age eight, he planted his first coffee tree, harvesting their cherries at age twelve. He comes from a family of coffee producers, and is an increasingly rare example of a young farmer who is confidently sustaining and refining the tradition. When tasting his coffee, we promise that this energy channels directly to the cup. Silky, citrusy, floral, electric, incandescent, illuminating, alive. What an incredible impression for our first time featuring his coffee, and his first year working with The Coffee Quest, our longstanding importing partner for coffees from Ecuador. 

The variety used in this selection is sometimes called “Typica Mejorado,” which literally means “improved Typica.” We love the blunt audacity of this moniker, but because genetic testing shows that it’s actually a strain of Bourbon crossed with an heirloom Ethiopian variety, most now refer to it simply as “Mejorado.” More importantly, this is a fruitful, well-performing hybrid in both the trees and the cup. Felipe received his first 7,000 seedlings as a member of the “Recambio Generacional” project, which helps young producers grow and improve their coffee livelihoods. Seeing how well the trees took to his soil, Felipe doubled down, and today Mejorado represents more than 3/4 of the 18,000 trees on his farm.

With the help of about half a dozen other farmers during peak season, Felipe meticulously harvests, sorts, pulps, ferments, washes, and dries his coffees on-farm. As we’ve already said and will happily reiterate right here — you can taste every piece of this elaborate puzzle in the finesse and vibrance of the finished product. 

The finest renditions of Mejorado are sometimes compared to the wildly hyped and jaw-droppingly pricey Gesha, sharing this quasi-mythical variety’s tendency toward candied citrus, dreamy florals, delicate body, and glassy brightness. Felipe’s rendition expresses these attributes gorgeously, but with so much ingenuity and swagger that there’s no need for comparison. Sipping this coffee is like stepping into a sensory kaleidoscope of yuzu and dandelion, a brilliant place that we can only describe as Felipe Luzon’s next-level coffee world. And yes, we’re just living in it.

This is the start of another beautiful relationship in Ecuador. So far, we’re smitten.

ENLIGHTENING
SINGLE
FARM