Maritza Dota – Ecuador | Washed Mejorado

This second release from Maritza Dota continues Sey’s ongoing project in the Seraguro region of southern Ecuador. Grown on a 0.5-hectare farm, this lot is a striking example of the quality emerging from this area. In the cup: mandarin, floral botanicals, and ripe stone fruit.

Hand-picked at peak ripeness. Floated to remove defects. De-pulped. Dry-fermented for 24 hours. Washed. Dried on raised beds for 15 days.

Sourcing in Ecuador remains complex. Coffee production is declining, and prices continue to rise. Yet, coffees from this region persist as some of Sey’s most compelling. Producers like Maritza Dota reflect years of focused investment in sustainable supply chains and a deep belief in Ecuador’s potential for producing exceptional coffee.

What is the roast recency?

Sey doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Sey typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.