Ecuador Felipe Luzon: Sample Coffee Roasters

Ecuador
Felipe Luzon

Hailing from Palanda, the birthplace of cacao, Felipe is a regular top scorer at the Bracamoros Regional Coffee Competition.

Washed process Typica

Flavour: orange, starfruit, lemon myrtle

Body: Acidity:

Roast: omni (filter + espresso)

Very Special

Felipe Luzón is one of the region’s pioneering coffee growers, known for introducing improved and hybrid Typica varieties to the area. His dedication to quality and innovation has earned his farm recognition in the prestigious Bracamoros Regional Coffee Competition, where he has secured notable positions.

Coffee growing in Palanda

Located in the fertile lands of Palanda, in the Southern Amazon of Ecuador, Felipe Luzón’s coffee farm is a beacon of tradition and innovation. Palanda, renowned as the birthplace of cocoa, is also emerging as a key region for exceptional coffee cultivation, thanks to its highly productive soils and ideal growing conditions.

As Palanda continues to develop its reputation as a dual hub for cocoa and coffee, Felipe Luzón remains at the forefront of coffee excellence. In 2025, he plans to implement enhanced post-harvest processes with expert technical guidance, ensuring that the quality of his coffee continues to evolve and reach new heights.

Felipe’s farm exemplifies the harmonious blend of tradition and progress, cultivating not just exceptional coffee but also a legacy of excellence in the heart of Ecuador’s Amazon region.

Sourcing and ingredients

100% Typica coffee beans, provided by Cafe Imports and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Felipe Luzon
Farm/Coop: La Josefina
Country: Ecuador
Region: Zamora
Altitude: 1500m above sea level
Varietals: Typica
Process: washed
Harvested: August 2024
Body
Acidity
Tasting notes: Orange, starfruit, lemon myrtle
Roast style: Omni

Varietals

Typica varietal

Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from

The location

Coffee from Ecuador

For a long time most of Ecuador’s coffee production was for commodity grade export or the production of soluble coffees (freeze dried coffee). Only in the last few years has the potential of the country’s coffee production been really explored. We’re very excited about the potential Ecuador and have some truly exceptional coffees

The Zamora Chinchipe region of Ecuador

The region sits east of Loja with high rates of organic production

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.