BRAZIL ANAEROBIC NATURAL PINEAPPLE FERMENTATION Experience:TAKEOUT BOX - ALL THE EXTRAS The coffee remains undisturbed for

The coffee remains undisturbed for the first two days of drying

delivers a delicate and vibrant profile

The coffee is then sun-dried on raised beds for 15–18 days and carefully stabilized for consistency

this rare Laurina varietal showcases the essence of its terroir at 1730 m

BRAZIL ANAEROBIC NATURAL PINEAPPLE FERMENTATION Experience:TAKEOUT BOX - ALL THE EXTRAS The coffee remains undisturbed forFrom Yuki Minamis farms in Minas Gerais, Brazil, comes a vibrant Yellow Catuai micro lot, grown at 1,145 masl and processed using an innovative Pineapple Fermentation method. This meticulous approach delivers a cup bursting with zesty lime, tart lingonberries, and a smooth almond finish. Awarded 2nd place at the Coop Coffee Quality Awards, this coffee is a celebration of innovation, precision, and unforgettable flavor.