SINGLE ORIGIN COFFEE

NOTES OFBERRIES AND CANDIED MANDARIN

Amplified juicy sweetness.
Gorgeously unique brightness.
Beautiful pourovers, wild espressos
(and stunning cold summer drinks).

PROCESS + VARIETALS ANAEROBIC HONEY TYPICA MEJORADO
(DOUBLE FERMENTED)

ORIGINCAYAMBE-COCA NATURAL RESERVE,
CASCABEL, ECUADOR

ELEVATION1800 MASL

HARVESTMARCH 2026

La Josefina Estate, created by Ligia Merizalde
and Leopoldo Andrade is a part of Cayambe-Coca
Natural Reserve, deep in the Ecuadorian Eastern Andes.
It’s proximity to the active stratvolcano Reventador,
meticulous varietal selection + development, and refined
processing leads to a cup that is acutely sweet, supremely
layered, and delicately bright + smooth.

This coffee goes through an extended fermentation process—
anerobically in cherry for 72 hours and again after depulping—
and dried on raised beds for 15 to 18 days.

ROAST RESTING PERIOD

We recommend brewing b/t 10-40 days of the roast date
(stamped on the back of the bag). This allows your coffee
to degass: when CO₂ escapes roasted coffee, bitterness
subsides, its nuanced flavors are spotlit.

NOTE

Each purchase is preordered. We roast every
Friday and ship the following business day. Coffees are
shipped whole bean.

Questions? Grind or brewing tips?
Get in touch