We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Region: Cayambe-Coca Natural Reserve
Varietal: Typica
Process: Anaerobic Double Fermentation Honey
Altitude: 1200 - 2000 MASL
 
La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.
 
Typica is one of the root varieties of Coffea arabica, a mutation of one or more selection from Ethiopia planted in Yemen and then transplanted to Java by the Dutch in the 17th century. It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly-harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavor impact. We find those anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile.