Typica - Anaerobic Natural - Pillcocaja Coffee

Grown at 1,650–1,700 meters in Azuay, Ecuador, by producer Ana Crespo, this Typica undergoes anaerobic natural processing—a technique that intensifies fermentation in a sealed environment, amplifying fruit-forward complexity. The result is a coffee tasting of pomegranate, plum, and grapefruit; the anaerobic method coaxes out these darker, wine-like notes while the natural process adds sweetness and body. This is a bold, flavorful coffee for those seeking distinctive fermentation character and origin expression in the cup.