Ana & Nicolas Crespo ‘Pillcocaja’ Typica • Anaerobic Natural

Founded in 2008 in Ecuador’s Yunguilla Valley, Pillcocaja transitioned from sugarcane to specialty coffee in 2013. The farm spans seven hectares and prioritizes cultivating a rich biodiversity, a healthy ecosystem, and preserving forest habitat. Native faique trees shade the coffee, and the cloud-forests of this ecosystem provide cool, slow, deliberate cherry maturation. The farm is managed by Ana & Nicolas Crespo. We first met Ana in 2020 and have been working with them ever since. For this anaerobic natural typica, ripe cherries are harvested by hand and then sealed in an oxygen-free anaerobic environment. Once fermentation has finished, cherries are dried whole on African raised beds.