Ecuador La Papaya Mejorado

Coffee overview

Last batch roasted 7/7/24

Wrapping up a brilliant Ecuador season with a highlight washed Typica Mejorado from legendary producer Juan Peña. This washed lot offers a heavy sweetness anchored to grape and tropical candied fruits, adding tartness, while floral character looms over the cup. This is the most dynamic and complex Mejorado offered by us this year. This is the 5th year buying directly from La Papaya through their exporting arm, CafExporto.

Coffee flavor profile

Green grape, candied pluot, honeysuckle.

Acidity: soft tropical
Sweetness: heavy
Body: floral

Brewing evaluation

Rest: 30+ days recommended. This coffee is lighter than other ultralights on menu.

Filter eval day 1: Gabi Standard Recipe of 1:18 shows a very complex landscape of subdued acidity, expansive sweetness, and looming florals. Lower ratios with somewhat increase intensity but the cup stays mostly soft and floral.

Filter eval day 13: EY minning, 1:16 ratio with Kinu POB grinder boosted the tartness of the flavor profile to compliment the dominant sweetness in the cup. Cup still shows quite fresh, and somewhat difficult to brew. 30+ day rest rec is holding true.

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

Information

Farm: La Papaya
Region: Saraguro
Country: Ecuador
Elevation: 2,100 masl
Variety: Typica Mejorado
Process: washed