Hacienda La Florida — Typica Mejorado

Natural Carbonic Maceration — Ecuador

Tastes Like — 🍃 Papaya • 🍮 Vanilla • ✨ Velvety & Lingering

DETAILS

Process: Natural — Carbonic Maceration
Variety: Typica Mejorado
Region: Loja, Ecuador
Producer: Fabricio, Hacienda La Florida
Size: 150g

INTRO — Ecuador’s Hit Parade Continues

The 2025 Ecuador season is in full swing, and once again, Fabricio of Hacienda La Florida delivers one of the most exciting coffees on our menu. Every year, Prodigal cup through Fabricio’s dazzling lineup of meticulously processed microlots — and every year, his coffees remind them why Ecuador continues to be one of the most compelling origins in the world.

This Typica Mejorado, processed using Fabricio’s deeply refined natural carbonic maceration protocol, is a tropical, silky, aromatically explosive coffee that perfectly balances innovation with immaculate cleanliness. It’s process-forward, but without any of the muddiness or over-fermented funk that often comes with experimental lots.

Expect lush papaya, a gorgeous vanilla aroma, and a velvety, persistent finish that refuses to let go.

THE PRODUCER — Fabricio of Hacienda La Florida

Fabricio is one of Ecuador’s most respected producers — a Cup of Excellence award winner, a processing innovator, and a generous collaborator who mills coffee not only from his own farm but also for many of his neighbors, including the beloved Finca Meridiano.

His coffees stand out because he is uncompromisingly intentional: every fermentation curve, every drying stage, every resting period is meticulously dialed in. His passion for controlled, scientific processing results in coffees that are vibrant, clean, and explosively fruity, year after year.

Working with Fabricio is more than sourcing great coffee — it’s partnering with a producer whose consistency, communication, and integrity make him one of the most reliable in the industry.

THE PROCESS — Natural Carbonic Maceration, Fabricio-Style

This lot showcases Fabricio’s mastery of controlled fermentation and extended drying:

Fermentation

• Whole cherries undergo four days of carbonic maceration in stainless steel tanks

• Fermentation is monitored until reaching pH 3.9, ensuring clean, high-definition fruit expression

Phase 1 Drying: Dark Room (15 days)

• A custom dark room slows evaporation and stabilizes humidity

• Coffee dries to 18% moisture while preserving delicate aromatics

Resting Stage (10 days)

• Beans rest in GrainPro bags, encouraging gentle enzymatic activity

• This step enhances fruit complexity and sweetness

Final Drying (45 days)

• Long, slow drying locks in structure and clarity

• Builds the coffee’s signature velvety, lingering body

The result?
A natural carbonic that feels precise, tropical, and exceptionally polished.

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THE CUP — Tropical, Silky, and Incredibly Clean

This coffee is a standout representation of Typica Mejorado pushed to its most expressive edge:

Flavour

• 🍃 Papaya — ripe, juicy, tropical

• 🍮 Vanilla — soft, creamy aromatics

• Gentle yellow-fruit sweetness beneath it all

Texture

• Velvety body, smooth and persistent

• Lingering sweetness that coats the palate

Overall

Clean, tropical, and deeply comforting — a coffee that sings with process innovation without ever losing its composure or elegance.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 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 - should we have any left in stock!). 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.

 

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!