Farm: Meridiano
Producer: Mario Hervas
Location: At the foothills of the Western Andes, in one of the most secluded areas of Quito Canton – Ecuador
Altitude: 1,450 masl
Farm Size: 
Varieties: Typica Mejorado
Processes: Washed with controlled fermentation
Annual Production: 

About the Producer

For more than fifteen years, Finca Meridiano has dedicated itself to producing specialty coffee in one of the most hidden valleys of Quito Canton. Under the leadership of Mario Hervas, the farm has earned international recognition, supplying prestigious cafés across the United States, Europe and Australia. Mario approaches coffee cultivation with deep passion and absolute commitment to quality, focusing on Typica Mejorado, a variety highly appreciated in Ecuador for its clean, fruity, delicate and bright profile. His consistency and dedication have positioned the farm as a frequent finalist in cupping competitions, barista championships and Taza de Excelencia Ecuador.

Varieties & Innovation

The farm currently focuses on Typica Mejorado, a variety celebrated for its clarity and brightness in the cup. Although it works with a single variety, Finca Meridiano compensates through rigorous quality control and a highly technical approach to fermentation. The coffee grows within a unique microclimate shaped by the Western Andes, enabling slow ripening and enhanced sweetness. Continuous refinement of post-harvest techniques allows the farm to maintain a consistent sensory profile year after year.

Processing Approach

Finca Meridiano applies a carefully structured washed process with extended and controlled fermentation stages. Coffee is harvested manually to ensure only ripe cherries are collected. At the end of each day, the cherries are re-selected and weighed before entering a natural spring flotation tank for washing and density separation. The coffee undergoes a 24-hour cherry fermentation, followed by depulping and an additional 48-hour mucilage fermentation inside airtight bags. After a final wash and a 24-hour draining period, the coffee dries slowly inside a greenhouse for approximately twenty days. Once it reaches a moisture content between 10.5% and 11%, it is bagged and transported to Quito for stable storage. This meticulous sequence preserves the variety’s natural delicacy and elevates its fruit-forward character.

Challenges & Climate Adaptation

Operating in a remote Andean environment brings both advantages and challenges. While the microclimate contributes greatly to cup quality, it also requires strict management of humidity, temperature variations and soil conservation. The farm continually adjusts its practices to maintain ecological balance, ensuring that natural conditions remain favorable for long-term production. Controlled fermentation has become a key tool for adapting sensory expression to climatic variability.

Social & Community Impact

Finca Meridiano plays an important role in the surrounding rural community by providing stable employment and valuing skilled manual labor. Over the years, the farm has become a reference point for producers seeking to understand the potential of Typica Mejorado. Mario’s dedication has inspired many local farmers to adopt more technical, quality-driven approaches to both cultivation and processing.

What Makes Their Coffee Unique

The coffee from Finca Meridiano stands out for its clarity, brightness and refined fruit expression. The combination of Typica Mejorado genetics, the farm’s Andean microclimate and a precise washed-fermentation process results in cups that are sweet, clean and structurally elegant. Every stage of the processing chain is designed to preserve the variety’s natural character and maintain a consistent profile highly valued by international buyers.

Vision

Finca Meridiano seeks to continue elevating Ecuadorian coffee on the global stage by demonstrating the exceptional potential of Typica Mejorado when grown and processed with scientific rigor. The farm aims to remain a reliable source of high-quality, traceable and consistent coffee for demanding roasters around the world. Mario also hopes to expand the educational impact of the farm, sharing knowledge and encouraging more producers to transition toward specialty-coffee practices rooted in sustainability and quality.