Ecuador Typica Honey Finca Hakuna Matata Experience:TAKEOUT BOX - ALL THE EXTRAS His Anaerobic Honey process reflects

His Anaerobic Honey process reflects both curiosity and precision: careful fermentation followed by controlled drying results in a cup that is deeply layered and expressive

Sebastián Ramírez’s Peach Co-Ferment from Finca El Placer in Quindío

Rodrigo Sánchez and his family in Palestina

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This extended processing imparts vibrant and exotic notes of boozy fruit

Ecuador Typica Honey Finca Hakuna Matata Experience:TAKEOUT BOX - ALL THE EXTRAS His Anaerobic Honey process reflectsMaputo Farm, located in La Perla, Nanegal in the Pichincha region of Ecuador at 1350 MASL, is run by a husband and wife team who previously worked as a surgeon and a midwife. Coffee on the farm began almost by chance after they discovered a few coffee plants growing on their land. What started as curiosity slowly developed into a serious dedication to producing coffee. Today the farm is managed year round, with harvest seasons requiring the