Fabian Lomas

Since 2015, Fabian Lomas has been cultivating coffee on his four-hectare farm in La Perla, one of Ecuador’s most celebrated coffee-growing regions just northwest of Quito. Situated within the Chocó Andino Biosphere Reserve, the area is known for producing exceptional coffees and is the birthplace of both Typica Mejorado and Sidra—two varieties that have helped shape Ecuador’s reputation on the global specialty coffee stage.

Before becoming a producer, Fabian worked at Nestlé’s coffee research facility in La Perla, where he developed a deep understanding of coffee agronomy, varietals, and cultivation practices. Today, he applies that knowledge to his own farm, continuously refining his approach with the goal of improving quality while building a sustainable future for his coffee.

Around 3,000 Typica Mejorado and Sidra trees grow on the farm. After harvest, the cherries are depulped and fermented in mucilage for 72 hours before being fully washed and slowly dried on raised African beds for approximately 15 days. The result is a coffee that reflects both the unique character of La Perla and Fabian’s thoughtful, detail-driven approach to production.