Luis Felipe Luzon


On the mountains of the southern canton of Palanda, Luis Felipe has his farm, Los Eucaliptos, where he lives with his wife, Marth Fidelina, and their two sons. He named the farm Los Eucaliptos due to the presence of some large eucalyptus trees at the entrance. Inspired by his father’s success in building his house and supporting his family through coffee and cattle production, Luis Felipe decided to start producing coffee, with a particular focus on specialty coffee. He has been learning about coffee production from his parents and strives to improve the quality of his coffee every day. With the guidance of the PECA Educator, he has learned about fermentation and management of his farm with an agroforestry system. Since producing high-quality coffee, he has increased his coffee area and made improvements to his fermentation process. Luis Felipe protects the ecosystem in his farm, planting fruit trees for birds and prohibiting logging at his terrain.

Luis Felipe is committed to protecting the environment on his farm, planting fruit trees for birds and prohibiting logging on his land. His goals include becoming the top producer in his area, increasing his income, and providing quality education for his children. The main challenges he currently faces are improving his pulping machine and fermentation tanks. In addition, he aims to expand his coffee area to 7 hectares, with a focus on the Bourbon Sidra variety, which has demonstrated excellent cup quality.

Felipe Luzon’s has his farm in the canton of Palanda, where his harvest starts in May and extends until November. For his process, he begins with a manual cherry picking and then takes them to the wet mill. There, he floats the cherries in the reception container to remove the defective ones and foreign materials such as small branches. Afterward, Felipe pulps his cherries and ferments them without water for 24 to 48 hours, depending on the climate. Following this step, he washes the beans and takes them to the covered drying beds, where they take around 12 to 18 days to dry.

Farm Varieties
Total Farm Area

60 Hectares

Area in Coffee

5 Hectares




Zamora Chinchipe


1,127 MASL

Technical info

May – November.

Processing Method



Guabas, Porotillo, Hormiguero, Guabos

Drying Method

Canopy or solar tent or roof for 12 days.