Typica
Anaerobic Natural
Pillcocaja Coffee

Tastes Like: Pomegranate, Plum, Grapefruit

Origin: Pillcocaja Coffee, Azuay, Ecuador

Variety: Typica

Producer: Ana Crespo

Elevation: 1,650-1,700 masl

Process:  Anaerobic Natural

Farm and Producer

Ana María and Nicolás Crespo run Pillcocaja in the Yunguilla Valley of Azuay, Ecuador. Coffee grows at approximately 1,650–1,700 meters under native faique trees, with water supplied by springs in the surrounding mountains.

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

Anaerobic processing limits oxygen exposure during fermentation. This changes the conditions for microbial activity and can influence aroma, acidity, and texture.

Natural processing dries the coffee with the cherry surrounding the seed. Contact with the fruit during fermentation and drying can contribute to fruit expression and body; careful moisture management remains important.