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It sure has been extra wintery this year hasn’t it? Coffee helps. We’ve got a series of four incredible lots from Ecuador we’re releasing this month and this is the first. It’s also the first time we’ve had the typica mejorado variety available. Mainly produced in Ecuador, typica mejorado can carry a profile similar to gesha, with some lots being even more expressive. This particular lot was processed naturally and comes from La Josefina Estate. Located within the Cayambe-Coca Natural Reserve in the Andes mountains, the farm and region is bursting with bio-diversity. The soil, enriched over the years by the nearby volcano Reventador, combined with the climate, and dedication has created some of the most expressive coffees we’ve tasted recently.
The aromas that erupt when you first grind the beans foreshadow in the best way. Rose, violet, and dried berry explode off of the top. The acidity is mostly citric, with a little splash of malic as the cup cools. Grapefruit, cranberry juice, and strawberry are my primary notes. The mouthfeel is juicy and sugary, like lemonade. Make that pink lemonade. I know those are technically not different flavors, but the cup is giving pink. The aftertaste is mildly tannic and winey, think rosé. Did I say that it’s pink?
~ Joe
PRODUCER: LIGIA MERIZALDE & LEOPOLDO ANDRADE, La Josefina Estate
VARIETY: TYPICA MEJORADO
PROCESS: NATURAL
GREEN COSTS: 14.13$/lb
TASTING NOTES: STRAWBERRY, VIOLET, CRANBERRY, JUICY
(250 grams whole bean)
It sure has been extra wintery this year hasn’t it? Coffee helps. We’ve got a series of four incredible lots from Ecuador we’re releasing this month and this is the first. It’s also the first time we’ve had the typica mejorado variety available. Mainly produced in Ecuador, typica mejorado can carry a profile similar to gesha, with some lots being even more expressive. This particular lot was processed naturally and comes from La Josefina Estate. Located within the Cayambe-Coca Natural Reserve in the Andes mountains, the farm and region is bursting with bio-diversity. The soil, enriched over the years by the nearby volcano Reventador, combined with the climate, and dedication has created some of the most expressive coffees we’ve tasted recently.
The aromas that erupt when you first grind the beans foreshadow in the best way. Rose, violet, and dried berry explode off of the top. The acidity is mostly citric, with a little splash of malic as the cup cools. Grapefruit, cranberry juice, and strawberry are my primary notes. The mouthfeel is juicy and sugary, like lemonade. Make that pink lemonade. I know those are technically not different flavors, but the cup is giving pink. The aftertaste is mildly tannic and winey, think rosé. Did I say that it’s pink?
~ Joe
PRODUCER: LIGIA MERIZALDE & LEOPOLDO ANDRADE, La Josefina Estate
VARIETY: TYPICA MEJORADO
PROCESS: NATURAL
GREEN COSTS: 14.13$/lb
TASTING NOTES: STRAWBERRY, VIOLET, CRANBERRY, JUICY
(250 grams whole bean)