Ecuador Typica Washed Anaerobic Experience:TAKEOUT BOX - ALL THE EXTRAS Our most limited and curated

Our most limited and curated subscription yet designed to celebrate the wild

it’s liquid sunshine in every sip

it unfolds with flavors of cherry

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

layered cup that captures the Parra family’s dedication to quality

Ecuador Typica Washed Anaerobic Experience:TAKEOUT BOX - ALL THE EXTRAS Our most limited and curatedFrom 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