Ecuador — José Manuel Mayo Finca La Jimena Typica Mejorado (Classic Natural)

Tastes Like — 🍊 Grapefruit • 💜 Violet • 🍈 Lychee

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DETAILS

• Producer: José Manuel Mayo
• Farm: Finca La Jimena
• Region: Zamora Chinchipe, Ecuador
• Varietal: Typica Mejorado
• Process: Classic Natural
• Altitude: 1650 MASL
• Degassing: 30–50 days post roast
• Size: 250g

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INTRO

A stunning Mejorado from our favourite terroir, "Zamora Chinchipe". It was in 2022 that we have encountered the beautiful terroir from Zamora Chinchipe. Trying both Mejorado and Sidra, we got really impressed by the coffees from this area.

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THE PRODUCER

This year we are so excited to bring a very clean Mejorado natural from this area. José Manuel Mayo farms Finca La Jimena at 1650 metres above sea level in Zamora Chinchipe, a region that has established itself as one of Ecuador's most exciting terroirs for specialty coffee.

The combination of altitude, climate, and careful processing creates coffees that preserve the delicate characteristics of the Mejorado cultivar whilst developing rich sweetness and complex fruit notes through natural processing.

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THE PROCESS

The Classic Natural process at Finca La Jimena involves:

• 🍒 Cherry Selection — Careful picking at peak ripeness
• ☀️ Slow Drying — Extended natural drying period
• 🧹 Clean Processing — Almost free from funkiness
• 💎 Delicate Preservation — Preserving Mejorado characteristics

Whilst this is a classic natural process with a rich mouthfeel and sweetness, reminds us of some great "slow dry" process coffees, the flavours are almost free from funkiness and preserving its delicate characteristics from Mejorado cultivar.

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THE CUP

Grapefruit brightness with vibrant violet florals, and then perfumed lychee flavours in the finish. A very clean Mejorado natural from Zamora Chinchipe. Whilst this is a classic natural process with rich mouthfeel and sweetness, the flavours are almost free from funkiness, preserving the delicate characteristics of the Mejorado cultivar.

Flavour Notes

• 🍊 Grapefruit
• 💜 Violet
• 🍈 Lychee

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 Manhattan 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!