Typica
Anaerobic Natural
Hacienda La Papaya

Tastes Like: Apricot, Orange, Peach

Origin: Hacienda La Papaya, Loja, Ecuador

Variety: Typica

Producer: Juan Peña

Elevation: 1,900-2,100 masl

Process:  Anaerobic Natural

Farm and Producer

Juan Peña established Hacienda La Papaya in Ecuador’s Saraguro region in 2010. The farm uses drip irrigation in its dry tropical setting and maintains several coffee selections for cultivation and evaluation. This lot grows at 1,900–2,100 meters.

Variety

Typica is one of the foundational Arabica varieties, with a long history of cultivation across the Americas. It is valued for cup quality despite relatively low yields and susceptibility to major coffee diseases.

Processing

Whole Typica cherries undergo 100 hours of anaerobic fermentation with mosto, liquid collected from an earlier fermentation and recirculated to support further fermentation. The cherries then dry for 30 days in rooms with controlled temperature and humidity.