Typica - Anaerobic Natural - Hacienda La Papaya

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Funky
  65
• Experimental
  50

Tastes Like: Apricot, Orange, Peach Origin: Hacienda La Papaya, Loja, Ecuador VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. Producer: Juan Peña Elevation: 1,900-2,100 masl Process: Anaerobic NaturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Hacienda La Papaya is a pioneering farm in Ecuador’s Saraguro region, founded by renowned producer Juan Peña. Established in 2010, the farm is known for its dedication to quality and research-driven innovation. With a unique dry-tropical climate, drip irrigation systems, and a robust genetic seed bank, Hacienda La Papaya produces high performance, first generation varieties that are disease resistant and nutrient efficient. This Typica is an anaerobic natural with a fruity, sticky cup profile from Hacienda La Papaya. It undergoes a whole cherry anaerobic fermentation of 100 hours, with Mossto, the liquid captured after this style of fermentation is finished which is re-circulated to stimulate further fermentations. After fermentation, the whole cherry is taken for 30 days of drying in controlled temperature and humidity rooms.