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.

Washed process Typica Mejorado

Flavour: kiwifruit, blackberry jam, hops

Body: Acidity:

Roast: omni (filter + 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.

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Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

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Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

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Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

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Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

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Our packaging

Producer: Damasio Jimenez Jimenez
Farm/Coop: El Limón
Country: Ecuador
Region: Loja
Altitude: 1665m above sea level
Variety: Typica Mejorado
Process: washed
Importer: Caravela
Body
Acidity
Tasting notes: Kiwifruit, blackberry jam, hops
Roast style: Omni (filter + espresso)

Variety

Typica Mejorado variety

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.