Sourced from Hacienda La Papaya, with whom we’ve been working for nearly several years, this coffee showcases the full potential of Typica Mejorado, an iconic Ecuadorian variety known for its elegance and aromatic complexity. Grown with remarkable precision by Juan Peña, this lot undergoes a 120-hour anaerobic fermentation—a process that develops intense sweetness while preserving the finesse of the terroir.

In the cup, the balance is remarkable. From the very first sips, black cherry brings an enveloping sweetness, quickly joined by notes of melt-in-your-mouth milk chocolate that lend roundness to the overall profile. Finally, a delicately fruity hint of red grape extends the tasting experience with finesse.

The Typica Anaerobic 120h is a coffee that is both rich and refined. Its extended fermentation process adds depth without masking the natural character of the Typica Mejorado, showcasing the full expressiveness of the variety.