Ecuador Juan Peña Mejorado

Coffee overview

Our first release from the vaunted Juan Peña this year. As the years have gone by, it is interesting to note how this staple harvest has changed, both in green attributes and in roasting profile. There is a very sticky sweetness to this coffee, easily overtuned. We've ticked this just a touch lighter than last year, moving from a classic Mejorado marshmallow sweetness into a more floral-centered honeysuckle. Also different this year is the intensity of the citric character to this one, which is very expressly limey. Finally, a pungent florality finishes this cup. A great start to La Papaya season!

Coffee flavor profile

Limeade, honeysuckle, lilac

Acidity: citric
Sweetness: honeyed, marshmallow
Body: highly floral

Brewing evaluation

Rest: 30+ days recommended
Please note: We have not established a resting protocol from our new roast profiles and we may update this recommendation as we learn more.

Filter eval day 1: Gabi Standard Recipe of 1:18 shows a very bright, lemon/lime citric character up top, dissolving into typical honeyed/marshmallow sweetness and heavy florality in the finish. A very nice washed Typica Mejorado.
TDS: 1.45 / EY: 24.10%

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

Information

Farm: Hacienda La Papaya
Producer: Juan Peña
Region: Saraguro
Country: Ecuador
Variety: Typica Mejorado
Process: Washed
Sourcing: CafExporto