Saraguro F1 Washed

El Bosque sector in Saraguro sits on the terrain that defines smallholder coffee production in Loja's northern highlands: steep, shaded slopes at 1,800 masl, accessible only on foot for much of the year, farmed by families who have worked the same land across generations. The Saraguro canton's reputation in specialty coffee has grown significantly since the mid-2010s, driven partly by the visibility of high-scoring farms in the area and partly by the infrastructure investment that followed — improved drying systems, access to better planting material, and the gradual entry of Saraguro lots into international auction channels.
The Andean geology of this part of Loja — the Saraguro Formation draining toward the Pacific — produces well-structured soils that respond well to shade cultivation. Guaba and native leguminous trees are the dominant shade species, fixing nitrogen and maintaining soil moisture across the dry season. Farms this close to forest edge often show measurably higher biological activity in the soil, which translates to complexity in the cup.
This Washed F1 lot, fermented up to 48 hours and dried on raised beds at 1,800 masl, expresses the hybrid variety with particular clarity. Bergamot, plum, and raspberry: the Washed process providing the transparency to read what the variety and the Saraguro altitude produce together.