Legends of Typica Mejorado, Ecuador, Mixed Process
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- $30.25
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Pineapple, eucalyptus and chocolate
200g
COFFEE PROFILE
This espresso blend of three coffees is sourced from three distinct regions in Ecuador; all expressing the very best characteristics known to the Typica Mejorado variety. Highlighting tropical notes like pineapple, smooth chocolate and finishing with eucalyptus on the palate.
| TASTES LIKE | Pineapple, eucalyptus and chocolate |
| ROAST | Espresso |
Story
Ecuador's Typica Mejorado variety shines in the specialty coffee scene, thanks to its unique genetics and flavours. This cross between Bourbon and an Ethiopian landrace variety offers complex floral, citrus, and tropical notes. Several farms in Ecuador are pioneering its cultivation with distinct techniques:
Finca La Soledad in the Intag Valley, managed by Pepe Jijon, uses a biodynamic approach, leveraging lunar cycles for coffee cultivation. At 1,800 meters, it produces Typica Mejorado with flavours of lemonade, plum, and green tea, reflecting biodiversity and meticulous processing.
Hacienda La Papaya, also in Saraguro, transformed by Juan Peña, a former rose farmer, focuses on Anaerobic Fermentation. At elevations between 1,800 and 2,100 meters, it yields tropical and apple flavours with a floral finish, contributing to Ecuador's modern coffee industry.
Hacienda Santa Gertrudis in Malacatos, Loja, under José Eguiguren, uses Carbonic Maceration to showcase orange, caramel, and lemongrass flavours. Located near the Valley of Longevity, its unique microclimate enhances its high-quality output.
These farms exemplify Ecuador's diverse coffee terroirs and innovative methods, maximizing Typica Mejorado's potential.
| PRODUCER | Pepe Jijon, Juan Peña and José Eguiguren |
| REGION | Intag Valley, Saraguro, Malacatos |
| VARIETAL | Typica Mejorado |
| PROCESS | Mixed Process |
| ALTITUDE | 1700-2100 masl |
Origin
Intag Valley, Saraguro, Malacatos, Ecuador
This blend of three coffees comes from three distinct regions in Ecuador, each contributing its unique characteristics to the mix.
Intag Valley, in northern Ecuador's Imbabura province, is celebrated for its biodiversity and sustainable coffee practices. Its lush cloud forests and rich volcanic soils yield high-quality Arabica coffee with a balance of acidity, sweetness, and bitterness. Organic and shade-grown methods dominate, with community initiatives like AACRI resisting external pressures, making coffee cultivation an ecological and social resistance form.
Saraguro, in the Loja province, is a high-altitude region known for its fertile volcanic soils and innovative producers like Juan Peña of Hacienda La Papaya. The elevations of 1,800 to 2,100 meters are perfect for complex specialty coffees with floral and tropical profiles. The region's focus on quality and innovation has established it as a hub for Ecuador's specialty coffee.
Malacatos, also in Loja, is the "Valley of Longevity," famed for its favorable climate and fertile soils. Near Podocarpus National Park, farms like Hacienda Santa Gertrudis, managed by José Luis Eguiguren, use carbonic maceration to produce Typica Mejorado with citrus, caramel, and floral notes. The region's microclimates allow for unique flavor expressions, enhancing the blend's diversity.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 10-25 days after roast |
| Brew Parameters | Dose 20.3 in the portafilter to extract 42g in the cups in 24 seconds at 93.5 degrees C. |
| Best Freeze Date | 10-14 days after roast |
