Typica Mejorado - Anaerobic Washed

Producer: Juan Peña

Farm: Hacienda La Papaya

Origin: Ecuador

Region: Saraguro, Loja

Altitude: 2000 masl

Varietal: Typica Mejorado

Process: Anaerobic Washed

Fermentation: 100hr Anaerobic Pulped Mossto

Drying: 30 Days Control Room

Owned by Juan Peña, La Papaya is one of the most notable farms in Ecuador, growing many specialty varietals such as Typica, Sidra, and Gesha. Juan works hands-on, experimenting with new and existing processing methods and paying great attention to detail, starting in the nursery and sustained through the entire process. It’s easy to see why the coffees produced at La Papaya are spectacular.

Info provided to us by our importer.

This Typica Mejorado variety is picked as whole cherries, removed of its fruit, then anaerobically fermented using a technique called 'Mossto'. A process where fermented coffee cherry liquid is incorporated during the anaerobic fermentation process. The coffee is then dried in temperature and humidity controlled rooms for 30 days. 

Source: Forward Coffee Importers

FOB: $25.30/kg USD

We Payed: $56.68/kg CAD

Cost After Roasting: $64.78/kg CAD

* all numbers are based on the information we have available to us.

* please note, this does not include the costs associated with running our business.

If you have further questions please contact us