VENEZUELA ANAEROBIC HOHEY drop-store the coffee is dried under

the coffee is dried under direct sunlight for 5–6 days before finishing slowly under shaded canopies for 20–24 days

and a tea-like quality

What’s Included

Nanegal in the Pichincha region of Ecuador at 1350 MASL

you become part of something special that’s always evolving

VENEZUELA ANAEROBIC HOHEY drop-store the coffee is dried underFinca Los Nogales, where producer Ronald Buitrago is helping to shape the countrys new wave of specialty coffee. Though the farm was founded in 1945, Ronald only began planting coffee in 2021, shifting from strawberries and peaches to Castillo and Monte Carlo varietals as local markets changed. His Anaerobic Honey process reflects both curiosity and precision: careful fermentation followed by controlled drying results in a cup that is deeply layered