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The typica mejorado variety is mostly found in Ecuador and Colombia and is still fairly new in the coffee world. While not related to the typica variety, it does cup in a similar fashion, but with more gesha-like complexities. The natural anaerobic process gives the coffee time to ferment and bring out more aromatic and tart profiles, while the typica variety holds classic structure and bright profiles all on its own. This is yet again the marriage of intense research, dedication, and craft.
We taste a vibrant and expressive typica with notes of Intense Navel Orange, Raspberry, and Cacao.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Slightly Coarse
Bloom: 1:2 for 30s
Total Brew: 3:10
TDS: 1.38
Extraction: 20%
Dose: 20gRatio: 1:17Grind: Finer than NeutralBrew Time: 2:30TDS: 1.37%Extraction: 20.4%
Dose: 20g
Ratio: 1:17
Grind: Coarser than Neutral
Brew Time: 3:15
TDS: 1.30%
Extraction: 19.3%
This coffee brews toward the longer end of our time parameters. Don’t be afraid of cups that take around 3:15.
Dose: 21g
Ratio: 1:16
Grind: Significantly Finer than Neutral
Brew Time: 2:51
TDS: 1.41%
Extraction: 19.8%
