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This unique offering features a black honey carbonic maceration process
This Black Honey Caturra Koji lot showcases a whisky-like acidity
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
Grown at 1900 meters and crafted by third-generation producer Jimmy Goméz
enhancing its natural sweetness and complexity
Ecuador Typica Washed Anaerobic drop-store This unique offering features aFrom 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
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