Finca Josefina Typica Mejorado Double Anaerobic Honey[LIMITED]

Despite its name, “Double Anaerobic Honey,” this Ecuadorian coffee is surprisingly gently processed, resulting in a beautiful and delicate flavor. Please take your time to savor the microclimate created by the unique combination of jungle and volcanoes.

We received this coffee through a connection with Rurukuna.

Leopoldo’s Finca Josefina is located in a truly unique spot within Ecuador.

It’s in the jungle-covered province of Napo.

We head from the high-altitude city of Quito (2,800 m) down into the lowlands of the jungle.

We travel toward the farm while gazing at the Napo River, whose headwaters flow all the way to the Amazon River in Brazil.

The water flows in, filtered through mineral-rich vegetation as it descends from the Andes mountains.

Along the way, there are hot springs and active volcanoes.

Around 1541, Spanish explorer Francisco de Orellana traveled down the Napo River from Quito, traversed the entire Amazon region,

and became the person who made its existence known to the world.

There is even a story that he was the one who named the Amazon River.

For this batch, we sort the beans after harvest. After 120 hours of anaerobic fermentation while still in the cherry, we hull the cherries and perform an additional 96 hours of anaerobic fermentation.

Following 24 hours of aerobic fermentation, we slowly dry the beans on African beds for about 15 days.