Ecuador Typica Honey Finca Hakuna Matata Experience:TAKEOUT BOX - ALL THE EXTRAS From El Mirador Farm in

From El Mirador Farm in Pitalito

His Anaerobic Honey process reflects both curiosity and precision: careful fermentation followed by controlled drying results in a cup that is deeply layered and expressive

Today the farm is managed year-round

This innovative honey-processed coffee begins with ripe cherries then Anaerobic fermentation in 200-liter containers for 120 hours at a constant temperature of 18°C

Ecuador Typica Honey Finca Hakuna Matata Experience:TAKEOUT BOX - ALL THE EXTRAS From El Mirador Farm inMaputo Farm, located in La Perla, Nanegal in the Pichincha region of Ecuador at 1350 MASL, is run by a husband and wife team who previously worked as a surgeon and a midwife. Coffee on the farm began almost by chance after they discovered a few coffee plants growing on their land. What started as curiosity slowly developed into a serious dedication to producing coffee. Today the farm is managed year round, with harvest seasons requiring the