A beautifully clean, fruit-forward microlot from the cloud forests of Pichincha, Ecuador. Pecan richness and mild cacao set the base, with a cola-like sweetness, gentle floral notes, and a tart, lively acidity that keeps the cup bright from start to finish. This Typica is washed and finished with anaerobic fermentation, a deliberate choice that amplifies the fruit intensity and adds a subtle lift to the body. The result is a coffee that's refined but expressive, with a clarity you'd expect from one of Ecuador's top producing farms. Grown at 1,350 metres on the Maputo and Hakuna Matata farms in La Perla, Nanegal, this is a microlot handled with the same precision its owners brought to their previous careers in medicine. Notes: Pecan, Cola, Mild Cacao