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              Load image into Gallery viewer, 240hr Anaero Typica (Hacienda La Papaya)
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              Load image into Gallery viewer, 240hr Anaero Typica (Hacienda La Papaya)

Ecuador

240hr Anaerobic Typica

A wild and deeply complex Anaerobic Typica, shaped by Juan Peña’s meticulous approach in Saraguro, Southern Ecuador.


  • This lot was processed exclusively for La Cabra, with the preferences of our clients in mind.
  • Coffee expression
    A floral & wild coffee
  • Whole Bean Coffee
    250g (8.8oz) 
  • The full Hacienda La Papaya collection
    Buy all four variations as a bundle
More
Regular price
$29.00

incl. vat/tax

Sale price
$29.00

incl. vat/tax

Regular price
$29.00
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Unit price
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Varietal

Typica


Producer

Juan Peña


Process

240 hr Anaerobic

We’re grateful for the opportunity to share this small lot, processed exclusively for us, with your preferences in mind.

Floral & Wild

240 hour Anaerobic Typica

We were also able to taste the results on the cupping table in Cuenca; tables of top-quality micro-lots, with wildly varying flavour profiles and expressions. Juan mainly grows Typica ‘Mejorado’, the enhanced version of the varietal, first grown on Nestle’s experimental farms in the north of Ecuador. Juan puts much of his success down to the combination of high yield and incredible cup quality that these Mejorado plants provide. The Hacienda is also home to plots of Mejorado’s Nestle sibling Sidra, and a very limited amount of Geisha, while a small plot of Pacamara near the top of the farm is awaiting its first big harvest. This lot is from Juan’s Typica Mejorado trees, fermented in plastic tanks without oxygen for 10 days, or 240 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 240 hour fermentation lot has an incredible depth and complexity, to a level we haven’t experienced often in our years of tasting coffee around the world, especially when combined with such a clean expression, and maintaining so much of the floral varietal character we so value in Juan’s coffees. A testament to Juan’s uncompromising approach, and to the relationship we have built over the years, he grinned knowingly at our reaction to this coffee on the cupping table in Cuenca; ‘I knew you would like this one, I processed it just for La Cabra.’ We’re more than proud of our relationship with a true trailblazer like Juan, and are grateful for the opportunity to share this small lot, processed exclusively for us, with your preferences in mind.

Hacienda La Papaya

We were fortunate enough to visit Juan for the first time in November 2021. We left in awe of his meticulous and experimental approach to farming, and we believe the results can be tasted in the selection we’re sharing with you this year.

Juan Peña

CafExporto

We’re excited to continue our collaboration with Juan Peña, owner of Hacienda La Papaya and Cafexporto. Since meeting in Aarhus in 2018, we have purchased many small experimental lots, continuing a conversation through high quality coffee. Over the past two years, Juan has expanded his work, exporting more Hacienda La Papaya coffee to Europe together with us, and starting the CafExporto project, working with farms across Ecuador. We are more than excited to expand our collaboration with Juan, and to share his excellent work with a wider audience. We were able to visit Juan and his team in November 2021, both at the Hacienda and at CafExporto’s base in the nearby city of Cuenca, towards the very end of harvest. Here, we were able to cup an extensive selection of the harvest, and made decisions on the coffees we’re so proud to share with you now.

ecuador

Hacienda La Papaya

Hacienda La Papaya is located just outside the town of Saraguro, in the Loja region of Southern Ecuador. The Hacienda has been in Juan’s family since the end of colonial rule, and is a place that holds great importance for the whole family, having spent their summers there since they were children. Juan began to experiment with coffee here in 2010, and moved to work in coffee full time in 2014 after his rose crop was wiped out by a terrible storm in Cuenca. Over the intervening years he has thrown himself into the pursuit of high quality coffee, with a meticulous and scientific approach. This approach, shaped by Juan’s experience in roses and his training as an agricultural engineer, has led to an astronomic rise to very high quality and international recognition, over just 7 years. His obsessive experimentation and need for scientific evidence is a cornerstone of his work at each stage, from carefully applied and monitored fertilisation, constant measurement of brix and cherry weight during harvest, innovation in careful fermentation, to the exacting drying process. Juan’s work in each of these fields is truly some of the most meticulous and effective we have seen in our years of travelling for coffee, and we left the Hacienda in awe.

Technical Data

  • Producer

    Juan Peña
  • Region

    Loja
  • Altitude

    2000 masl
  • Varietal

    Typica
  • Process

    240 hr Anaerobic
  • Harvest

    August 2021

Anaerobic Process

The coffee is first pulped mechanically, removing most of the fruit, as with a white honey process. The parchment coffee and almost gel-like mucilage are then packed tightly into a small fermentation tank, and sealed with almost no oxygen present. As the fermentation starts to occur, carbon dioxide is produced, creating a completely anaerobic environment, and also high pressure within the tank. This affects coffee flavour in two ways. 

An anaerobic environment favours a very different set of fermenting bacteria and yeast, leading to a dominant lacto-fermentation. The pressure also forces coffee juices into the seed itself, adding more fermentable sugars to continue the process. The coffee is then dried with the mucilage still attached, as with a honey processed coffee. All of this adds layers of complexity to the final cup.


Opening Hours

La Cabra - Graven

Graven 20

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

Sun: 09:00 - 17:00

La Cabra - Central Train Station

Banegårdspladsen 1

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

Sun: 09:00 - 17:00

La Cabra - Bakery

Borggade 4F

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 07:00 - 18:00

Sun: 07:00 - 17:00

La Cabra - New York

152 2nd Ave

New York

United States

Opening Hours:

Mon - Fri: 08:00 - 18:00

Sat - Sun: 09:00 - 18:00

La Cabra - Bangkok

813 Charoen Krung Rd, Talat Noi, Samphanthawong

Bangkok 10100

Thailand

Opening Hours:

Mon: Closed

Tue - Fri: 08:00 - 17:00

Sat - Sun: 09:00 - 18:00

Graven 20

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

Sun: 09:00 - 17:00

Banegårdspladsen 1

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

Sun: 09:00 - 17:00

Borggade 4F

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 07:00 - 18:00

Sun: 07:00 - 17:00

152 2nd Ave

New York

United States

Opening Hours:

Mon - Fri: 08:00 - 18:00

Sat - Sun: 09:00 - 18:00

813 Charoen Krung Rd, Talat Noi, Samphanthawong

Bangkok 10100

Thailand

Opening Hours:

Mon: Closed

Tue - Fri: 08:00 - 17:00

Sat - Sun: 09:00 - 18:00

Contact

Webshop

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Have a question?

Please write us in the chat.

Roastery

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Have a question?

Please write us in the chat.

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

EN
USD $