This coffee is from La Reserva Kanaa farm in the Zamora Chinchipe Province of southern Ecuador, specifically from the Valladolid region at 1600 meters altitude. It is an anaerobic washed coffee made from Sidra and Wush-Wush varieties, processed through a two-stage fermentation - an initial 48-hour fermentation in sealed plastic tanks followed by a 72-hour fermentation after pulping. The result is a complex, structured cup with delicate floral notes, rose, and mango.
Vaga Bon Café roasts from a facility in Lavaux and runs a cafe in Lausanne's Flon district, founded by travelers with a philosophy inspired by the vagabond spirit of discovery. They source unique and interesting coffees from their journeys around the world, both literal and figurative. Their mission is to share these global coffee discoveries and the stories behind them.
