La Reserva Kanaa sits in Zamora Chinchipe, southern Ecuador, surrounded by five protected reserves. The humid climate makes drying a challenge, so cherries are taken to cooler, drier Loja for a more controlled drying process.

The Quevedo family has farmed this land since the 1940s. Now led by David, the farm grows Geisha, Sidra, Wush Wush, and Typica Mejorado, producing washed, natural, and honey lots with precision.

Cherries undergo a 96-hour sealed tank fermentation on the farm before being dried slowly in Loja - ensuring clarity, stability, and complexity in the cup.

Flavour Notes: Raspberry Sour Candy, Magnolia

AMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.