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1 7

ECUADOR TYPICA ANAEROBIC WASHED

From the volcanic highlands of Cascabel, Ecuador, this Anaerobic Double Fermentation Washed coffee reflects Leopoldo Andrade’s 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 coffee’s complexity and depth. Each cup embodies the passion of Leopoldo and his community, showcasing a uniquely vibrant expression of Ecuador’s extraordinary terroir.

What's included in each experience

TAKEOUT BOX - ALL THE EXTRAS

The Takeout Box comes with:

  • A 200-gram bag of coffee
  • One fortune cookie or Hi-Chew
  • A few stickers
  • One packet of instant coffee
  • One custom brewing water packet from Third Wave Water
  • A detailed coffee card

JUST A BAG

This option contains:

  • One 200-gram bag of coffee
  • One instant coffee packet
  • One detailed coffee card

1 KILO BAG

This option contains:

  • One 1000-gram bag of coffee
  • Two instant coffee packets
  • One custom brewing water packet from Third Wave Water
  • One detailed coffee card

2 KILO BAG

This option contains:

  • One 2000-gram bag of coffee
  • Two instant coffee packets
  • One custom brewing water packet from Third Wave Water
  • One detailed coffee card
Coffee Info

Location: El Chaco

Country: Ecuador

Producer: Leopoldo Andrade

Mill: NA

Process: Anaerobic Washed

Varietal: Typica Mejorado

Harvest date: August

Volume Purchased:140

About the farm: Anaerobic Fermentation in cherry for 10 days

Drying time: 15 days

Drying Temperature: NA

Humidity: 10.9%

Density: .7

Water Activity: NA

Stabilization: 25 Days

Elevation: 1800

Temperature: 15-32’C

Total trees: 9000 Trees of Typica and 25000 total trees on farm

Other trees: Sidra, Pacamara, Pink Bourbon, Sudan Rume

Taste Cup Profile

Tart, Floral, Grape, Winey

Processing Cup Effect : 6

Sweetness : 7

Acidity : 7

Clarity : 7

Aftertaste : 7

Floral : 7

Spice : 6

Internal Cup Score : 87.5

Bean: 77 Ground:112

Transparency cost

Here, we share what the producer or farm manager is comfortable with sharing, like export, milling, and pickers' pay, as it helps to know who you support. We always share at minimum Farmgate, FOB, and our cost.

NA

FOB : $6.50lb/$14.33 Kilo

NA

Our Cost Of Green : $8.37lb/$18.45 Kilo

Roasted cost 14% : $9.62lb/$21.22 Kilo

Packaging : $1.98

Luminous Labor : $28 HOUR

Ship Dates

We pack all orders and then ship them out at 9 AM on Monday through USPS. For international orders, we use DHL, which ships at 11 AM on Monday.

Tracking information is sent to your email. For any issues, please reach out to us.

We also roast some batches on Saturday on Instagram Live, so you can tune in, ask questions, and learn about the process.

Brew Recipe Tool

Producer Q & A

How did you come into working in coffee?

My wife and I didn’t come from a family of coffee growers; in fact, until 15 years ago, our professional lives were centered around banking in my case, and social development in my wife's case. However, we always longed to have a family project that would allow us to fulfill ourselves in other aspects of our lives, to positively impact the community by leveraging the unique geographical conditions of our country, and to position our country as one of the best producers of specialty coffees... That’s how we started what, in hindsight, has been the riskiest and most exciting adventure of our lives.

What makes this harvest or lot different from others?

On our journey to excellence, we seek to improve with each harvest. That’s why, in this year’s harvest, we have implemented more careful and controlled processes in the post-harvest phase, such as double fermentations, anaerobic processes, etc.

What would you say separates your coffee from others?

Two factors; first, definitely the terroir. We are located in the high Amazon region, in a humid forest ecosystem where the soil is permanently enriched by the ashes of the El Reventador volcano, located in front of the farm. We are the only farm in Ecuador with an active volcano fertilizing its lands. The second factor is its people—the people of Cascabel, who have embraced coffee as part of their community, recognizing in coffee a sense of pride and connection with people from different parts of the world.

What does your day consist of managing the farm or farms?

As I mentioned earlier, I have two activities—I still work at a bank, and I also work on the farm on weekends. When I’m at the farm, I usually start my day at 6:00 a.m. and go around the farm with the farm manager, supervising each of the lots and coordinating pending tasks. After lunch, I exchange messages with local and international clients, and depending on demand, I lead coffee tours for both national and foreign tourists.

What opportunities are you looking for from people who buy your coffee or work with you currently?

To showcase our country, Ecuador, as a place with a unique and exotic origin of specialty coffees, and to have Cascabel recognized as a community of passionate coffee enthusiasts, offering unique tourist attractions to the world; we aim for the coffee to connect this part of Ecuador with the rest of the world.

Where does your sense of passion for coffee come from?

When we started this adventure, we didn’t know much about the vast world of coffee and how challenging it could be, and I speak for myself, my family, and the community of Cascabel, where our farm is located. It has taken us 10 years to learn, to understand more about the soil, the plants, their varieties, the processes, the cycles, the diseases, and it is this learning that has led us to pursue excellence—a level of excellence that can only be achieved through the passion that coffee inspires in us. Coffee has the power to change lives, families, and communities. Coffee has given us a purpose.

Are you looking to grow relationships with long-term partners?

Of course, since we started this project, one of the pillars has always been to maintain long-term relationships with all our stakeholders, and with this goal in mind, we work hard to maintain the consistency of our coffees. We strive to respond to the needs and demands of other players in the coffee world, such as baristas, roasters, and consumers.

Feel free to share anything on your mind about the industry or yourself. We sell not just to consumers but to the industry, which often looks at what we buy and tries to buy it too, benefiting everyone.

To anyone who enjoys our coffee, we want to say thank you. Thank you for recognizing and appreciating the hard work and effort behind every coffee bean. May each cup of coffee connect you with Josefina, its terroir, and its people. May each sip connect you with the passion that surely you, like us, share for coffee, for a good cup of coffee.

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