Ana & Nicolas Crespo ‘Pillcocaja’ Pacamara • Washed

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. Cherries are hand-picked over multiple passes to ensure peak ripeness, before float-sorting and depulping. They’re then fermented and washed before being dried slowly on African raised beds for 20-25 days.