Hacienda La Papaya Anaerobic Typica

La Cabra

🇩🇰

Frederiksberg, Denmark

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This lot is from Juan’s Typica Mejorado trees, fermented in plastic tanks without oxygen for 5 days, or 120 hours. These plastic tanks are kept very clean, but fermentation juices are added from previous anaerobic batches, in a similar concept to a sourdough starter, in order to kickstart the fermentation with an existing culture of bacteria and yeast, pushing in the desired direction and leading to greater consistency. This 120 hour fermentation lot enhances the mouthfeel and acidity of the Typica, while maintaining an incredibly clean and juicy expression. A testament to Juan’s meticulous work throughout the production process.

Licorice/Anise

Type

Single Origin

Origin

Ecuador

Roast

Medium-Light

Species

Arabica

Varieties

Gibirinna

Process

Swiss Water Process

Producer

Juan Peña

Farm

Hacienda La Papaya

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