Typica Anaerobic Natural Pillcocaja Coffee | Ecuador
£24.95
- Grapefruit, Plum, Pomegranate
Additional information
Coffee Details
- Country of Origin
- Ecuador
- Region
- Azuay
- Varietal
- Typica
- Process
- Natural
- Roast Level
- Light
- Producer
- Ana María Crespo & Nicolás Crespo
- Farm
- Pillcocaja
- Altitude
- 1650-1700 masl
Rest guidance
Recommended rest: 2–3 weeks from roast.
Based on the roaster's recommendation.
What to expect
In the cup you can find
Grapefruit, Plum, Pomegranate
Overall profile
Fruit forward and bright, grapefruit acidity on the finish.
Sensory profile
- Acidity
- 3/5
- Body
- 3/5
- Sweetness
- 4/5
- Funk
- 2/3
- Adventurous
- 2/5
About Hydrangea Coffee Roasters
Hydrangea is a Berkeley coffee project built around light, fruit-forward and process-focused coffees. Founders Bill and Shuxin embrace the weird and wonderful side of specialty coffee, pairing vivid flavour profiles with playful illustrated packaging.
Roaster notes
Ecuador — Ana & Nicolás Crespo Pillcocaja Typica (Anaerobic Natural)
Tastes Like — 🍇 Pomegranate • 🍑 Plum • 🍈 Grapefruit
DETAILS
- Producers: Ana María Crespo & Nicolás Crespo
- Farm: Pillcocaja
- Region: Yunguilla Valley, Azuay, Ecuador
- Varietal: Typica
- Process: Anaerobic Natural
- Elevation: 1,650–1,700 masl
INTRO From Ana María and Nicolás Crespo's Pillcocaja farm in the Yunguilla Valley, Azuay — the Anaerobic Natural counterpart to their Anaerobic Washed Typica. Pomegranate and plum sweetness lead, with a grapefruit brightness rounding out the cup. In the cup: pomegranate, plum, and grapefruit.
THE PRODUCER Pillcocaja is a seven-hectare coffee farm in the Yunguilla Valley of Azuay, Ecuador. Established in 2008, the project began with sugarcane production before shifting focus to specialty coffee in 2013. Coffee is cultivated at approximately 1,650–1,700 masl beneath mature native faique trees, with mountain springs supplying water to the property. Ana María Crespo works alongside Nicolás Crespo, cultivating several varieties across separated farm lots, supported by an on-site wet mill and raised-bed drying infrastructure monitored for temperature and humidity.
THE PROCESS This lot is an Anaerobic Natural — cherries ferment in a sealed, oxygen-restricted environment before drying whole, allowing the fruit to impart its character directly into the bean. This approach is what builds the pomegranate, plum, and grapefruit character that define this cup.
THE CUP Fruit-forward and bright — pomegranate and plum sweetness up front, with a grapefruit brightness on the finish.
Flavour Notes 🍇 Pomegranate 🍑 Plum 🍈 Grapefruit
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