Ecuador Franco Jimenez: Sample Coffee Roasters

Ecuador
Franco Jimenez

This lot features ‘Typica Mejorado’, a rare varietal hybrid of Bourbon and Ethiopian Heirloom (but nothing to do with Typica). We taste ripe pear with brown sugar sweetness.

Body Acidity

Roasted omni for filter and espresso

A smooth Ecuadorian featuring a rare varietal, Typica Mejorado.

Franco Vitaliano Jimenez owns a tiny but beautiful 2-hectare farm in the Quilanga region of Ecuador. His 3500 trees produce ~632kgs annually.

Franco spoke to Cafe Imports (the importing company that supplied this coffee) about his plans to improve his infrastructure to continue producing better coffees. He feels encouraged by the performance of his coffee thus far and wants to continue on this path.

Washed coffee is the norm in Ecuador, where most of the lots are either depulped, fermented, and washed or mechanically washed using a demucilaging machine. This lot has gone through this wet fermentation here for 24 hours and then dried on raised African beds for 15 days.

Franco is a member of PROCAFEQ. This lot participated in the Bracamoros Cup, a local event tributing the best 100 producers in the region to incentivize the production of specialty coffee in Ecuador. (Bracamoros was an Amazonic indigenous tribe group who settled on the borders of river Mayo-Chinchipe, in the province of Zamora.)

About Typica Mejorado
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.

Sourcing and ingredients

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

Green coffee certified Organic and Fairtrade.

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: Franco Jimenez
Country: Ecuador
Region: Quilanga
Altitude: 1200-2000m above sea level
Varietals: Typica Mejorado, Bourbon
Process: Washed
Harvested: August 2022
Body
Acidity
Tasting notes: Brown sugar, ripe pear
Roast style: Omni

Varietals

Bourbon varietal

A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated the Typica plants which naturally mutated.

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.