I am super excited and honored to offer this coffee from Leopoldo Andrade of La Josefina Estate. Located near Reventador, an active stratovolcano, La Josefina Estate enjoys rich terroir, tropical weather, and remarkable biodiversity, resulting in exquisite coffees. 

According to Leopoldo, "This coffee undergoes a double anaerobic fermentation process. First, it is fermented in cherry for 72 hours, then depulped and subjected to a second fermentation for 96 hours. Finally, it undergoes 12 hours of oxidation and is dried on African beds for 15 to 18 days."

When sampling this coffee, I found the cups to be bursting with a juicy sweetness, reminding me of ripened blueberries and summer melon, and vibrant with citrus acidity. 

This coffee was sourced directly from the farm.

Green coffee price (post-shipping): $25.61/lb