Ecuador Typica Washed Anaerobic Experience:TAKEOUT BOX - ALL THE EXTRAS This coffee undergoes a unique

This coffee undergoes a unique thermal shock process

and a tea-like quality

Through meticulous care during its fermentation and drying stages

Rodrigo Sánchez cultivates 10 custom yeast strains and creates a panela-based starter to drive the cherries through a controlled 200-hour anaerobic fermentation with whiskey in sealed tanks

Bekele Gemeda in Worka village

Ecuador Typica Washed Anaerobic Experience:TAKEOUT BOX - ALL THE EXTRAS This coffee undergoes a uniqueFrom the volcanic highlands of Cascabel, Ecuador, this Anaerobic Double Fermentation Washed coffee reflects Leopoldo Andrades dedication to innovation and excellence. Grown at La Josefina Estate, cherries undergo a meticulous 10 day anaerobic fermentation, followed by careful drying over 15 days. The rich volcanic soils, constantly nourished by the nearby active El Reventador volcano, enhance the coffees complexity and depth. Each cup embodies the