Ecuador Damasio Jimenez Jimenez: Sample Coffee Roasters

Ecuador
Damasio Jimenez Jimenez

Damasio’s Typica Mejorado coffee varietal is a hybrid of bourbon and heirloom. It has a sweet and jammy mouthfeel, with kiwifruit and blackberry flavours, and a floral finish reminiscent of hops.

Body Acidity

Roasted omni for filter and espresso

Damasio comes from a long line of coffee producers; he is the third generation and has been working with coffee since 1988 when he was just 23 years old. He remembers how his grandfather and father, from whom he learned, used to produce a type of natural coffee known in Ecuador as “café bola.” Damasio was the first in his family to start pulping and washing coffee. It was in 2023 when he sold coffee to Caravela for the first time that he knew he had good-quality coffee. This was a huge motivation for him, as it confirmed that his effort was paying off, and he was meeting his objectives of providing a better quality of life for his family with improved earnings. In recent years, he has implemented new varieties focused on quality and implemented good shade management.

At his farm, El Limón, he lives with Carmen Maruja, his wife, and children. Damasio decided to name the farm El Limón because it was the name of the sector where it is located in the parroquia (township) of San Antonio de las Aradas. With this new focus on quality, Damasio wants to improve his drying area. Currently, he has some raised beds which he covers with a plastic tarp when drying the coffee. He is very eager and willing to put in the effort to achieve better things. For his process, Damasio starts by picking the ripe cherries, which are taken to the wet mill at the farm. There, they are floated to remove any defective ones, after which the cherries are pulped. Subsequently, the coffee is fermented for 12 to 15 hours with water in an air-sealed tank. When finished, the coffee is taken to the drying area, where it will take approximately 18 days, depending on the climate, to reach its desired level of humidity.

Sourcing and ingredients

100% Typica Mejorado coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Damasio Jimenez Jimenez
Farm/Coop: El Limón
Country: Ecuador
Region: Loja
Altitude: 1665m above sea level
Varietals: Typica Mejorado
Process: Washed
Body
Acidity
Tasting notes: Kiwifruit, blackberry jam, hops
Roast style: Omni

Varietals

Typica Mejorado varietal

Mejorado is a very unique variety mainly grown in Ecuador.

Recent genetic testing by World Coffee Research demonstrated that Typica Mejorado is a hybrid of Bourbon and Ethiopian Heirloom/Landrace—it’s not a descendant of the Typica lineage, even though it’s taken the name of ‘Typica Mejorado’.

The cup profile is meant to have a more refined sweetness and body and a higher quality acidity compared to the regular Bourbon variety.

The location

Coffee from Ecuador

For a long time most of Ecuador’s coffee production was for commodity grade export or the production of soluble coffees (freeze dried coffee). Only in the last few years has the potential of the country’s coffee production been really explored. We’re very excited about the potential Ecuador and have some truly exceptional coffees

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.