Ecuador Finca La Josefina Typica Mejorado

An expressive, high-elevation Typica Mejorado from Finca La Josefina — winey, aromatic, and a little wild, showcasing the unmistakable character of this prized Ecuadorian varietal.

Tasting Notes: Red Grape, Blood Orange, Candy-Like

Cascabel, Ecuador | Producer: Leopoldo Andrade & Ligia Merizalde

Varietal: Typica Mejorado | Processing: Washed

Altitude: 1800-2,000 MASL

About the Producers

Finca La Josefina sits on the edge of the Cayambe-Coca ecological reserve, where volcanic soils, cold mountain air, and dense biodiversity create an ideal environment for slow-maturing, high-quality coffee. Run by Leopoldo Andrade and his wife, Ligia Merizalde, the farm is planted with rare and heritage varieties — Typica, Sudan Rume, Pacas, Sidra, and most importantly, the jewel of this lot: Typica Mejorado.

Why this coffee stands out

Typica Mejorado is one of Ecuador’s most celebrated cultivars — a high-performing hybrid believed to be related to Ethiopian landrace material and improved Typica selections. It is prized for its pronounced florality, elevated sweetness, and layered fruit expression.

Of all the Typica Mejorados we’ve tasted over the years, this lot from La Josefina is easily among the best — intensely aromatic, beautifully clarified, and consistently high-scoring.

The cup opens winey and red-fruit forward, with a bright, dynamic red grape character at the center. As it cools, the acidity lifts into blood orange — vivid, citrusy, and slightly perfumey — while a candy-like sweetness rounds the edges.

There are hints of mixed fruit, raspberry, and melon, with a texture that’s mouth-coating yet light, finishing with a touch of wild, slightly funky energy that makes this lot unforgettable.

Cupping Score: 87.13

Currently shipping coffee roasted on Dec 10th 2025.

BREW RECIPE:

Ratio: 18g coffee, 300g water | Grind: Medium-fine | Water: 198F

0:00 60 g (bloom)
0:30 120 g gentle pour
0:45 180 g gentle pour
0:53 240 g gentle pour
1:05 300 g gentle pour, stir w/ spoon