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Producer
Origin
Varieties
Process Method
Farm
Highlights
“Pillcocaja was founded in 2008 in Ecuador's Yunguilla Valley and moved from sugarcane to specialty coffee in 2013. The seven-hectare farm keeps forest habitat under native faique shade trees, and the cool cloud-forest slows cherry maturation deliberately. Ana and Nicolas Crespo have supplied Hex since 2020. This anaerobic washed Typica starts with hand-selected ripe cherries, is depulped and fermented in a sealed oxygen-free environment, then washed and dried on single-level African beds for 25 to 30 days at 1,600-1,800 MASL.”
