Ecuador Typica Washed Anaerobic drop-store it undergoes the unique TyOxy

it undergoes the unique TyOxy fermentation a meticulously controlled 48-hour oxidation followed by another 48 hours fermenting in mucilage which accentuates its complexity and clarity

This Black Honey Caturra Koji lot showcases a whisky-like acidity

This technique enhances the coffee’s lactic acidity

This innovative honey-processed coffee begins with ripe cherries then Anaerobic fermentation in 200-liter containers for 120 hours at a constant temperature of 18°C

65 TDS  Caffeine 285mg per a can -

Ecuador Typica Washed Anaerobic drop-store it undergoes the unique TyOxyFrom 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