Saraguro F1

In the Saraguro highlands of Loja, the Andean climate exerts a defining influence on coffee development. At 1,800 masl, the diurnal temperature range — warm, sunny days and cool Andean nights — slows cherry maturation significantly, allowing sugar accumulation to continue well beyond what would be typical at lower elevations. Seasonal rainfall is concentrated and relatively short, leaving extended dry periods that favour natural drying outdoors without the humidity complications common in wetter growing zones.
F1 hybrid varieties arrived in Saraguro as part of a broader shift toward disease-resistant, high-quality planting material that could perform consistently in the area's variable highland conditions. Unlike traditional varieties, F1 hybrids express what agronomists call heterosis — hybrid vigour — which can produce greater climate adaptability and more consistent yields alongside a distinctive cup profile. In Saraguro's clay-loam soils with good drainage and moderate organic matter, F1 hybrids have shown particular responsiveness to the area's thermal patterns.
This lot was processed as a Natural at 1,800 masl, with carefully selected cherries dried under close monitoring over an extended timeline. Bergamot, lemon zest, and pineapple: the citrus brightness that the F1 hybrid expresses clearly in this environment, shaped by the particular photosynthetic and thermal conditions of the Saraguro highlands.