Hacienda La Florida: Award-Winning Specialty Coffee from Ecuador's Dry Forest
In the mountains of Sozoranga, Loja — deep within Ecuador’s Dry Tropical Forest — two agronomist brothers have built one of the most internationally recognized specialty coffee operations in South America. This is the story behind every cup.
Agronomists, Not Just Farmers
Fabricio and Ramiro Coronel Pilco graduated from Escuela Agrícola Panamericana Zamorano — Latin America’s premier agricultural university. Fabricio also earned a Master’s in Coffee Economics and Science from Italy.
They call themselves empresarios agricultores. Their approach blends ancestral knowledge with scientific precision and an obsession with quality that starts in the soil.
A Legacy Estate in Sozoranga
The property traces back to its time as a Spanish hacienda, with indigenous origins. In 1994, their parents acquired the estate with the vision that their sons would build an agricultural enterprise. The coffee operation launched in 2014, the first Sidra was planted in 2016, and the first significant harvest arrived in 2020.
| Location | Sozoranga, Loja province, southern Ecuador |
| Total estate | 130 hectares |
| Coffee cultivation | 8 hectares |
| Primary forest protected | 87 hectares |
| Altitude | 1,500–1,700 masl |
| Harvest | March – August |
The estate is diversified — cattle, tilapia, fruit trees, and a panela factory sustain the operation year-round.
The Dry Forest Terroir
Hacienda La Florida sits within the Dry Tropical Forest — one of the world’s most threatened ecosystems. Less than 2% of its original coverage remains.
This unique microclimate shapes the coffee through dry season stress (concentrates sugars, denser beans), high elevation (slow maturation, elegant structure), and native biodiversity (87 hectares of primary forest where coatis, howler monkeys, and 40+ bird species thrive).
A coffee that could not exist anywhere else on Earth.
Three Varietals
- Sidra — Ethiopian landrace lineage evolved in Ecuador. Vibrant floral complexity, silky mouthfeel, wine-like acidity.
- Típica Mejorada — Heirloom Ethiopian × Bourbon sweetness. Delicate florals, honeyed citrus, velvety body. Awarded at Cup of Excellence and international auctions.
- Catucaí — Resilient high-altitude hybrid. Robust fruit character, deep sweetness, creamy body. Selected for the winning performance at the 2021 World Brewers Cup.
Award-Winning Track Record
| Year | Competition | Result |
|---|---|---|
| 2020 | Taza Dorada (Ecuador) | 1st Place — first harvest, first time competing |
| 2021 | World Brewers Cup (Milan) | Champion selected their Catucaí |
| 2022 | Taza Dorada | 3rd Place |
| 2023 | Cup of Excellence Ecuador | 4th Place — 89.39 pts |
| 2024 | Cup of Excellence Ecuador | 4th Place |
| 2025 | Qima Coffee EFC Auction | 5th Place — 88.46 pts |
Consistency at the highest level across multiple competitions — not a one-time winner.
Processing Innovation
Three core methods — Washed (clarity, bright acidity), Honey (sweetness, silky body), Natural (intensity, bold fruit) — plus four advanced fermentation techniques:
- Anaerobic — sealed tanks enhance acidity and fruit expression
- Carbonic Maceration — CO₂ whole-cherry fermentation. Flagship innovation for wine-like complexity
- Cold Fermentation — low temperature preserves clarity
- Yeast Inoculation — selected strains for precision flavor
The 2025 Dry Mill
In July 2025, the brothers inaugurated a state-of-the-art dry mill in Malacatos serving both Hacienda La Florida and regional producers. Features include optical sorting, density separation, Q-Grader laboratory, and the first climate-controlled adobe warehouse in Ecuador (constant 18–20°C, vacuum-packed panelitas, one-year preservation).
This facility was selected as the official technical headquarters for Qima Coffee’s international auction.
Sustainability
- Environment — 87 hectares of primary forest actively protected
- Community — 50+ farming families supported through employment and technical training
- Impact — 100+ hectares conserved, 50+ jobs created
Export through Cafesure (B.I.C. certified) reaches 15+ countries across four continents, with full traceability and radical transparency.
Experience Our Coffee
- Request samples of Sidra, Típica Mejorada, or Catucaí
- Visit the farm during harvest (March–August)
- Processing services at our Malacatos dry mill
Contact: info@haciendalaflorida.com · +593 96 275 2719