La Comarca is a small, family-run farm just south of Loja, near the warm Malacatos valley. It’s a region known for its climate extremes - wet and humid in the rainy season, then dry and unforgiving for the rest of the year. These swings pose real challenges for coffee production, but Daniel and his family have steadily found ways to adapt, producing some exceptional small lots in the process.

At the moment, the farm grows only Sidra, a varietal known for its complexity and depth. Their first Gesha trees are now in the ground too - early signs of a promising next chapter. This lot is a naturally processed Sidra, grown and dried on-site at La Comarca.