La Josefina Typica Mejorado pourover and much of the coffee

and much of the coffee is only 20-30 years old

He knew those two factors were essential to achieve exceptional quality coffee

Credit evaporated

Dried parchment is conditioned on site in a dedicated warehouse prior to being transported to Addis Ababa

Kokose and Aroresa

La Josefina Typica Mejorado pourover and much of the coffeeFrom the highlands of Ecuador, were excited to introduce two exceptional coffees from La Josefina Estate a farm known for meticulous fermentation and bold flavor exploration. These limited micro lots showcase vibrant fruit, sweetness, and complexity in the cup. La Josefina Estate is a pioneering farm in Ecuador focused on experimental fermentation and meticulous processing. Producers Leopoldo Andrade and his wife Ligia Merizalde grow rare varieties