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.

Green coffee certifications: Organic and Fairtrade

All the images and information about this coffee and its producers have been kindly shared by the importer, Cafe Imports, 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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