Ecuador Finca La Josefina Mejorado Anaerobic Washed

Region: Cayambe-Coca National Park, Ecuador 

Farm: Finca La Josefina, owned by Ligia Merizalde and Leopoldo Andrade 

Varietal: Mejorado(note: label was made before contacting the producer for extra info, this is indeed a Mejorado, not a typica.) 

Process: Anaerobic Washed: Held in cherry in sealed bags for 72 hours, depulped, washed for 96 hours

Tasting notes: Blood Orange, Mango, Fried Apples 

Roaster Notes: Much like the Ecuador Los Toles we had on a couple months back, this coffee really wanted to blast through dry without needing a ton of heat. The advanced processing necessitated a slightly longer middle phase, with very little development time near the end of the roast to keep hold of some of the more delicate florals under this coffee's huge fruit character. The end result is an intensely mango heavy cup, with a lovely blood orange acidity backing it up, subtle floral undertones throughout, and a very sweet finish reminiscent of fried apples.  

Source: La Bodega/Cafe Imports