What happens when Danilo Sanchez takes Parainema from the same harvest in two different directions? Sourced through our long term partners at Semilla, this bundle brings together his Anaerobic Washed and Anaerobic Natural lots so you can taste them side by side.

Danilo is the third generation of coffee growers in his family. He learned to grow coffee alongside his father, who passed down a plot of land to him in 2009. Danilo planted his first coffee trees there and reinvested what he earned from those early harvests. Today, he grows coffee across five hectares. Each season, his family works through labour shortages and changing growing conditions, with the long-term goal of keeping their plots healthy and productive. 

Both lots begin with cherries picked at peak ripeness and fermented anaerobically for 50 hours in sealed plastic bags.

For the Anaerobic Washed, the cherries are then depulped and the coffee undergoes another 38 hours of dry fermentation. For the Anaerobic Natural, the cherries go straight to drying with the fruit intact. Both lots dry in the sun for 20–25 days under a plastic cover to regulate the temperature.

Brew them together and revisit each cup as it cools to see what the two processes bring out in Danilo’s beautiful Parainema.

Each bundle includes

• 1 × 250 g Danilo Sanchez Anaerobic Washed Parainema

• 1 × 250 g Danilo Sanchez Anaerobic Natural Parainema