Ecuador Typica Washed Anaerobic Experience:TAKEOUT BOX - ALL THE EXTRAS The result is a coffee

The result is a coffee that reflects the high elevations

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

This meticulous process develops a creamy body and balanced acidity

One size fits all

Ecuador Typica Washed Anaerobic Experience:TAKEOUT BOX - ALL THE EXTRAS The result is a coffeeFrom 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