Typica Anaerobic Natural

This richly fruit-toned coffee opens with aromas of caramel and mulberry. Notes of pomegranate, molasses, and blackberry jam are joined by a nutmeg undertone. Oak and a hint of licorice provide the finishing touch.

Details

Producer: Juan Peña Farm: Hacienda La Papaya Region: Loja Province Altitude: 1,900-2,100 masl Varietal: Typica Mejorado Process: Anaerobic Natural Roast: Light Notes: Blackberry Jam, Dark Chocolate, Pomegranate

The Story

Typica Mejorado is a genetically distinct line of Typica developed and propagated in Ecuador. Research and fieldwork (including collaborations with geneticists and sensory analysts) suggest that Typica Mejorado is likely a hybrid between classic Typica and Ethiopian landrace varieties, possibly introduced through earlier experimental plantings by Ecuador’s national coffee research institute.

This was the first coffee variety planted at Hacienda La Papaya in 2009, using seeds sourced from an experimental farm in northern Ecuador. A batch of "mother plants" is maintained as a source of seeds for reproduction, with the aim of conserving the genetics of the variety.

After being harvested, selected, and cleaned, the cherries go to polyethylene tanks to be fermented for up to 240 hours after oxygen is forced out. Fermentation tanks are shaded so that temperatures during fermentation are not allowed to exceed 24° C (75° F). After fermenting, the cherries are transferred to drying rooms for approximately 30 days.

Direct Trade

Fifth-generation farmer Juan Peña began planting coffee in 2009 and now has 16 hectares of coffee in production at Hacienda La Papaya in Loja, Ecuador. The coffee is fully irrigated and fertilized according to an ingenious system of Juan's design, with soil sensors that analyze the ideal fertilization mixture at any given time. There is also an extensive nursery on site which serves both to regenerate existing lots and nurture new varietals.

Along with Philip Smith, Juan Peña founded CafExporto in 2019 at first to serve as the exporting arm of La Papaya. It has now expanded to offering technical and educational support, processing expertise, and export services for producer partners in Loja, Zamora, and other regions throughout the country.

We visited Hacienda La Papaya and CafExporto most recently in August 2024. One thing we’ve enjoyed experiencing in person is how the unique geography and cultivation innovations at La Papaya make for an extended harvest season. 2024 was a fairly traditional weather-cycle year in Loja. This predictability, in tandem with Juan’s advanced irrigation system, allowed for first pickings to begin in late May, the harvest to be in full swing in August, and the final cherries to be collected in early October.

Produced by Juan Peña in the Loja Province of Ecuador, this Typica Anaerobic Natural represents a sophisticated intersection of traditional cultivation and modern processing. The coffee features the Typica Mejorado varietal, a plant selection often noted for its distinct cup profile. By utilizing an anaerobic natural method, the producer creates an environment that can significantly influence the final sensory experience, often resulting in the intense, fruit-forward characteristics of blackberry jam and pomegranate found in this lot, balanced by a deep dark chocolate finish.

Sourced by PT's Coffee Roasting, this selection highlights the potential of high-elevation farming in the Andes. When evaluating such complex profiles, enthusiasts often consult the flavor wheel to better identify the nuanced acidity and sweetness inherent in these specialized fermentation techniques. This coffee serves as a compelling example of how meticulous post-harvest handling can elevate the inherent qualities of a classic varietal into a bold, memorable experience.