Ecuador Pichincha Anaerobic

Light roast

1,400 - 1,600 meters

An experimentally processed coffee from a new growing region, offering a stunningly complex and aromatic cup of spice and fruit.

Flavor Notes

Cinnamon StickPoached PearVanillaWineyComplex

About This Coffee

From the experimental slopes of Ecuador’s Pichincha province comes an anaerobic processed coffee that challenges convention and delights the senses. Anaerobic fermentation—where beans are fermented in sealed, oxygen-free tanks—amplifies complexity and introduces new aromatic layers to the final brew. In Pichincha, where elevation meets innovation, farmers are refining this technique with exceptional precision. The result is a coffee that feels contemporary and daring: rich with unexpected dimension, yet still grounded in terroir. It's a bold expression of craft, proving that Ecuador isn’t just keeping pace with specialty trends—it’s helping set them.

Coffee Varieties

Typica Mejorado Despite its name, genetic testing shows this is a Bourbon-Gesha hybrid. It is prized in Ecuador for its complex floral and fruit profile, which is intensified by anaerobic processing.