INSTANT COFFEE - ECUADOR TYPICA WASHED lumi xl then first washed with cold

then first washed with cold water (10–15°C) before undergoing flotation and disinfection in 35°C water with citric acid

What’s Included

We use use liquid nitrogen while grinding the coffee to keep it from adding any heat from the grinding

This Pink Bourbon is produced using Elkin Guzman’s Tartaric Acid Cold Room Natural method

The rich volcanic soils

INSTANT COFFEE - ECUADOR TYPICA WASHED lumi xl then first washed with coldFrom the volcanic highlands of Cascabel, Ecuador, this Anaerobic Double Fermentation Washed coffee reflects Leopoldo Andrades 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 coffees complexity and depth. Each cup embodies the