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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%
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Dose: 21g
Ratio: 1:16.2
Grind: Slightly coarse
Bloom: 1:2 for 30s
Total Brew: 3:20
TDS: 1.36
Extraction: 19%
You should expect lots of delicate florals and positive tea-like characteristics with a medium-high acidity. Due to the delicate nature of this coffee, I would pay special attention to avoiding over-extraction, especially since gesha coffees can have a tendency to brew slowly. The extra 1 gram up-dose should give you enough flavor/body to offset a coarser grind.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 2:55
TDS: 1.38
Extraction: 20%
Being a naturally processed coffee, make sure your dial emphasizes the full body of this coffee as well as its strawberry candy and tropical fruit notes.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 3:30
TDS: 1.38
Extraction: 20.20%
When well dialed, this coffee exhibits a vibrant acidity with very sweet profiles.
