Roasted in small batches • Roasted and Ground to order • Roasting Day Mon • Dispatch Wed • Plastic-free packaging
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An extraordinary lot from La Reserva Kanaa in Zamora Chinchipe, Ecuador. A refined blend of Sidra and Wush Wush varietals. This experimental anaerobic-washed process delivers layers of rose, mango, berries, and papaya, with a silky texture and long floral finish. Scoring 88 SCA, this is one of Ecuador’s most exciting new-wave coffees. Presented in a 60 g recyclable collector tin, yielding around four small cups, it’s the perfect seasonal treat for the coffee connoisseur.
La Reserva Kanaa is an emerging farm in Ecuador’s Amazonian province of Zamora Chinchipe. Founded by David Quevedo in 2019, it sits between five protected reserves and focuses on sustainable innovation. David transports coffee to Loja for controlled drying, overcoming Amazonian humidity to produce award-level lots like this Sidra and Wush Wush an 88-point masterpiece.
Process
Experimental anaerobic washed process:
Whole cherry fermentation for 48 h in sealed tanks
Pulped then second fermentation for 72 h
Slow drying in Loja’s cool climate for clarity and balance
Produces a floral and tropical cup with silky body and refined finish.
Sustainability & Packaging
La Reserva Kanaa, led by David Quevedo, sits among Ecuador’s natural reserves and is renowned for Cup of Excellence-level lots. Makicuna Coffee, its sourcing partner, champions traceability and fair producer relationships. WBG aligns with their mission through renewable-energy roasting, ethical sourcing and climate funding.
Origin
Ecuador, Zamora Chinchipe / Loja
Producer
David Quevedo, La Reserva Kanaa
Variety
Wush Wush, Sidra
Process
Experimental
Altitude
1400 masl
Harvest
April – August
SCA score
88.0
Roast
Medium-Light
Notes
Rose, Mango, Berries, Papaya
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