ECUADOR LA RESERVA KANAA WUSH WUSH COFFEE
A vibrant anaerobic washed coffee from Ecuador’s Amazonian highlands, produced by David Quevedo at La Reserva Kanaa. Scoring 89 points on the SCAA scale, this lot delivers exceptional clarity with notes of rose, mango, berries, and papaya—an expressive, award-worthy cup rooted in biodiversity and innovation.
La Reserva Kanaa is one of Ecuador’s most promising farms, and this lot proves why. Grown by David Quevedo in the biodiversity-rich region of Zamora Chinchipe, it showcases the potential of Ecuador’s Amazonian terroir.
Produced at 1400–1600 masl and processed through a meticulous <strong>anaerobic washed method</strong>, this coffee undergoes a two-stage fermentation—48 hours in whole cherry, followed by 72 hours after pulping. The beans are then transported to Loja for slow, climate-controlled drying, preserving their vibrant character.
This coffee earned an SCAA cup score of 89, placing it among the top tier of specialty coffees worldwide. Coffees scoring 88–90 are considered “excellent” and are highly sought after for their complexity, cleanliness, and balance.
Expect a cup that’s bright and layered, with floral and tropical notes of rose, mango, berries, and papaya.
Makicuna, our sourcing partner, is proud to partner directly with La Reserva Kanaa, supporting ethical sourcing, full traceability, and a commitment to producer innovation.
Main Flavour Notes: Rose · Mango · Berries · Papaya
SCAA Score: 89
Varietals: Sidra, Wush Wush
Species: Arabica
Process: Anaerobic Washed
Altitude: 1400–1600 masl
Region: Zamora Chinchipe, Ecuador
Screen Size: +15