[Rested] Typica
Anaerobic Washed
Pillcocaja Coffee

Tastes Like: Green Grape, Geranium, Pear

Origin: Pillcocaja Coffee, Azuay, Ecuador

Variety: Typica

Producer: Ana Crespo

Elevation: 1,650–1,700 masl

Process:  Anaerobic Washed

About the Cup

This Typica presents a bright, aromatic cup centered on green grape, with pear adding soft fruit sweetness and geranium contributing a distinct floral tone. The anaerobic washed process builds aromatic intensity while maintaining clear separation between the fruit, florality, and acidity.

About Pillcocaja 

Pillcocaja is a seven-hectare coffee farm in the Yunguilla Valley of Azuay, Ecuador. Established in 2008, the project began with sugarcane production before shifting its focus to specialty coffee in 2013. Coffee is cultivated at approximately 1,650–1,700 masl beneath mature native faique trees, with mountain springs supplying water to the property.

Ana María Crespo works alongside Nicolás Crespo at Pillcocaja, where the team cultivates several varieties across separated farm lots. Post-harvest work is supported by an on-site wet mill for sorting and washing, along with raised-bed drying infrastructure monitored for temperature and humidity.

Variety

Typica is one of the foundational Arabica lineages and a historically important variety throughout the Americas. It is a tall, relatively low-yielding plant with strong cup-quality potential, though it is also highly susceptible to major coffee diseases. In this lot, Typica provides a clean framework for the green-grape acidity, pear sweetness, and geranium-like florality.

Processing

An anaerobic washed process combines fermentation in a sealed, oxygen-restricted environment with a washed finish. The fermentation stage can increase aromatic intensity and fruit expression, while removing the remaining fruit material before drying supports clarity and defined acidity.

For this coffee, that combination keeps the green grape and pear distinct while presenting the geranium note as a clear floral aromatic rather than a heavy fermentation character.