Ecuador Typica Washed Anaerobic Experience:TAKEOUT BOX - ALL THE EXTRAS the beans undergo a 36-hour

the beans undergo a 36-hour fermentation with Koji spores

The result is a vibrant

It’s a tropical

Through meticulous care during its fermentation and drying stages

wine-like complexity

Ecuador Typica Washed Anaerobic Experience:TAKEOUT BOX - ALL THE EXTRAS the beans undergo a 36-hourFrom 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