This is a beautiful, transparent, and clean representation of Mejorado from one of our favorite regions in Ecuador. In the cup the profile is elegant and refined, with layers of soft florals, peach, and lemon.
Hand-picked at peak ripeness. Floated to further remove defects. De-pulped. Dry-fermented for 24 hours. Washed. Dried on raised beds for 15 days.
This is our first year working with Abel and his coffee from Arashi. Cupping his coffee for the first time was a breath of fresh air. Rarely do we taste such a clean and clear representation of variety, especially in Ecuador, where processing experimentation has taken off in the last few years. As this is our first year working together, we have yet to visit Arashi in person, but we are very well acquainted with the region as it is just around the corner from La Papaya. We look forward to the future of this relationship!
Mejorado is a very unique variety mainly grown in Ecuador. Though it is colloquially known as Typica Mejorado, we now know — thanks to genetic testing by World Coffee Reseach — that it is actually a Bourbon variety cross-pollinated with an Ethiopian Landrace variety.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.