Ecuador - La Reserva - Anaerobic Washed Talle:250g A final note on the

A final note on the process: the Funky Natural method accelerates the initial fermentation phase (3–5 days) by placing the coffee in thicker piles at higher ambient temperatures on the patio

Muni de meules plates de 83mm

Thanks to the dedication of Marysabel and her husband Moises Herrera

it was already producing some of the finest lots in the world

bright apple notes

Ecuador - La Reserva - Anaerobic Washed Talle:250g A final note on theEcuador Finca La Reserva, Sidra & Wush Wush Anaerobic Washed La Reserva Kanaa is making waves as one of Ecuadors most promising farms. Under the leadership of the Quevedo family, it has already gained Cup of Excellence recognition by producing stunning coffees. Nestled in the humid Amazonian province of Zamora Chinchipe, in southern Ecuador, the farm faces unique drying challenges, requiring precise post harvest care. This lot is an anaerobic washed