The high altitude regions of Loja, which often range between 1,200 and 2,000 meters above sea level, provide the perfect climate for coffee cultivation. Colder temperatures slow down the ripening process of the coffee cherry, allowing the beans to develop more complex and refined flavors.

The region benefits from a nutrient-rich volcanic soil, which contributes to the ability of coffee plants to absorb minerals and nutrients that enhance the flavor profile of the beans. This soil also helps to produce a more vibrant and nuanced cup of coffee.

Cooler temperatures at higher elevations allow coffee cherries to ripen more slowly. This slower ripening process means that the beans develop a richer and more complex flavor profile, with notes that are often described as fruity, floral and sweet, along with a balanced acidity.

The diverse geography of Loja means that the region has multiple microclimates that can create unique flavor characteristics. Coffee grown in different parts of Loja can have slight variations in flavor, offering a variety of flavors within the same region.