Typica Anaerobic Natural
Typica Anaerobic Natural
Roast to Ship
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Characteristics
Light
Dense
Juicy
Blackberry Jam, Dark Chocolate, Pomegranate
Hacienda La Papaya
Juan Peña
1900 - 2100 MASL
Typica Mejorado
Anaerobic Natural
Loja Province
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.


