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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.

 

All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

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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

Omniroast

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.


Coffee delivery: coffee in resealable bag and farm information card

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