Ecuador Juan Peña Mejorado

Coffee overview

Our first release from the vaunted Juan Peña this year. As the years have gone by, it is interesting to note how this staple harvest has changed, both in green attributes and in roasting profile. There is a very sticky sweetness to this coffee, easily overtuned. We've ticked this just a touch lighter than last year, moving from a classic Mejorado marshmallow sweetness into a more floral-centered honeysuckle. Also different this year is the intensity of the citric character to this one, which is very expressly limey. Finally, a pungent florality finishes this cup. A great start to La Papaya season!

Coffee flavor profile

Limeade, honeysuckle, lilac

Acidity: citric Sweetness: honeyed, marshmallow Body: highly floral

Brewing evaluation

Rest: 30+ days recommended Please note: We have not established a resting protocol from our new roast profiles and we may update this recommendation as we learn more.

Filter eval day 1: Gabi Standard Recipe of 1:18 shows a very bright, lemon/lime citric character up top, dissolving into typical honeyed/marshmallow sweetness and heavy florality in the finish. A very nice washed Typica Mejorado. TDS: 1.45 / EY: 24.10%

We use 60 hardness, 20 buffer water heated to 198F in all of our recipes.

Information

Farm: Hacienda La Papaya Producer: Juan Peña Region: Saraguro Country: Ecuador Variety: Typica Mejorado Process: Washed Sourcing: CafExporto

Produced by Juan Peña in the Saraguro region of Ecuador, this washed coffee showcases the unique profile of the Typica Mejorado varietal. While the Typica lineage is often celebrated for its balanced structure, this specific selection from H+S Coffee Roasters highlights a distinct aromatic complexity. The cup presents bright, citrus-forward notes of limeade underscored by delicate floral aromatics like honeysuckle and lilac.

Understanding the impact of post-harvest techniques is essential for appreciating such clarity in the cup. The washed process typically emphasizes the inherent characteristics of the bean by removing the fruit pulp before drying, allowing the varietal’s nuanced acidity to take center stage. To better identify these specific floral and citrus descriptors, enthusiasts often refer to the flavor wheel as a guide for sensory evaluation. This Ecuador Juan Peña Mejorado serves as a refined example of how regional terroir and careful processing converge to create a sophisticated, high-toned drinking experience.