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Angel Reyes is known for prolonged fermentation for his naturals (superior 48 hours). Constant evaluations are carried out to avoid over fermentation and a decrease in the quality of the coffee. Drying is done on raised beds, controlling the temperature and air flows. The movement of the coffee is done every two hours at the beginning, and then every 4 hours, reaching 10.5% humidity in approximately 35 days.
Finca Agroloja is located between 1500 and 1850 metres above sea level in the province of Loja, in the south of Ecuador. The hills of the Malacatos Valley, which form a unique landscape around the farm, have a cool climate and rainfall suitable for growing coffee. Ecuador is renowned for its immense biodiversity and Angel has preserved this throughout Finca Agroloja. On this 28 hectare farm, 50% of the land is planted with Caturra, Typica Mejorado, Sidra and Geisha trees, and Angel Reyes also grows other fruits such as oranges, lemons, mangoes, avocados, bananas, plantains and yuca, as well as other local plants.