A small team 200 farmers The origin of the province is a specialty coffee production supported by the recent community Shop. They want to place Andean country on the map of gourmet coffee and bid for their own place in this competitive region.
“What sets Loza Coffee apart is its ecosystem, Loza Gardens where citrus, forest and banana are added, acquires a beneficial variety and turns it into an exotic product,” he explains. If Manuel Romero.
Considered a coffee producer and Ecuador’s coffee capital, the town has a coffee shop with its own processing plant, laboratory, factory and testing.
The head of a newly opened enterprise where he makes his traditional coffee, Caf Indere, known, Romero admits that it is difficult for Ecuador to compete with industrial giants such as Brazil and Colombia.
Its niche is different: to entice an international market for special grains that bring high quality coffee from loja produced by small farmers to the reserved shelves of international chains such as Starbucks.
With an old coffee tradition, Loja has between 12,000 and 13,000 associated and unrelated producers, distributed in 15 of the 16 cantons in this province bordering Peru.
Among them, just over two hundred specialties are part of the “Lozano, Caf de Origen” community, which requires certain rules and has made this Ecuadorian coffee a select product, also exportable, with the goal of conquering as many talukas as possible. Gourmets in local and international markets.
“The idea is that with the price of origin, producers can raise the issue of high quality coffee,” the producer said.
The initiative is joined by the so-called Provincial Coffee Table, an organization that publishes public and private organizations, international partnerships, academia and financial institutions.
There is also the Cup of Excellence competition, which was held for the first time in Ecuador in 2021 and ended with a full Loza podium.
“As a producing country, we are not on the international map, but the lodge has certain characteristics, such as its microclimate and organic forest resources, which have created interest to skyrocket,” Romero warned. The varieties of geisha, cider, improved common, villalobos or San Salvador cut in the province are of different quality.
In search of better crops, more efficient crops and better yields. The academy also plays a pivotal role in training coffee growers and traders specializing in plant research and crop production and marketing, including the well-adapted genetics in Loja village.
“Through ‘Coffee School’, we want to train this chain of coffee growers, producers, marketers, exporters, transfer knowledge and make many processes more technological,” said John Rodriguez, professor of economics and business science at Technical. Person from Los Angeles University (UTPL)
In a small greenhouse at the same university, Pablo Acosta, director of the Department of Biological and Agricultural Sciences, explores how quality seedlings can be produced using biodegradable nets.
“We propose to propagate the plant directly on the substrate, which will grow in a friendly environment so that the roots are not bent and the stalks are strong,” he said, adding that with several coffee cuttings.
The conditions in which Loza is located, located within the range of the equator, at an altitude of about 2,100 meters in the Andes Mountains, with the sun’s perpendicular rays and characteristic rainfall, end up giving the cafe that distinction and recognition.
On his 4.5-hectare farm where he produces about 100 quintals a year, Pablo Eguiguren produces three types of grain: natural, which is dried with whole cherries; “Honey”, which is made with honey produced by coffee beans; And washing, from which sugars are extracted in the fermentation process.
“Each cup has different characteristics depending on your target market,” explains the young manager of El Aguacet Farm, the third generation of coffee growers from Loja, who mainly export to China.
The province has 6,000 producing farms, many of which are leaning towards growing specialty coffee when the coffee boom erupted a decade ago.
“The idea is to differentiate ourselves and recognize this corner of Ecuador as an external source for the world where spectacular coffee is made,” the entrepreneur summed up.