Ecuador La Reserva Mejorado Natural

Coffee overview

Last batch roasted 3/24/24

This spellbinding coffee from La Reserva combines the berry notes of a natural process with the voluminous sweetness and pungent florals of a Mejorado variety. The no-nonsense processing methods of the producers delivers this whimsical combination of notes in a clean and neat package. This coffee is not to be missed.

Coffee flavor profile

Fruit loops, cereal milk, flower shop.

Acidity: soft, berry
Sweetness: voluminous
Body: pungent floral

Recommended brewing

Rest: 30 days recommended

Filter: The Gabi 'standard' recipe of 1:18 provides reveals strawberry and raspberry in the front, and jasmine in the finish. We like the EY min recipe of 1:16, river rock grind, aiming for 20% EY, which will captivate the senses with "eating fruit loops in a flower shop."

We use 60 hardness, 20 buffer water heated to 198F in all of our recipes.

Information

Producer: Richard Granda & Marlon Queveda
Farm: La Reserva
Region: Zamora Chinchipe
Country: Ecuador
Elevation: 1,600 masl
Variety: Mejorado
Process: Natural
Process details: Ripe cherries are floated for defects and placed on raised beds for 4-6 weeks of natural drying. After drying, cherries are rested an additional 4 weeks before milling.
Sourcing: Qima Coffee