VENEZUELA ANAEROBIC HOHEY drop-store Nanegal in the Pichincha region

Nanegal in the Pichincha region of Ecuador at 1350 MASL

controlled development of sweetness and structure

then finishes with a slow 20-day drying to preserve clarity

After 24 hours of anaerobic fermentation and carefully controlled drying

this custom lot is the only one of its kind made just for us

VENEZUELA ANAEROBIC HOHEY drop-store Nanegal in the Pichincha regionFinca Los Nogales, where producer Ronald Buitrago is helping to shape the countrys new wave of specialty coffee. Though the farm was founded in 1945, Ronald only began planting coffee in 2021, shifting from strawberries and peaches to Castillo and Monte Carlo varietals as local markets changed. His Anaerobic Honey process reflects both curiosity and precision: careful fermentation followed by controlled drying results in a cup that is deeply layered