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Catalog/ECUADOR La Papaya Typica Mejorado
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ECUADOR La Papaya Typica Mejorado
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Ecuador
honeypeach teawhite florals
Juan Peña of Hacienda La Papaya is an agricultural engineer and award winning coffee producer based in southern Ecuador. The Typica Mejorado variety is genetically a Bourbon crossed with an heirloom Ethiopia variety, taking on the Bourbon qualities of refined sweetness and the florals reminiscent of Ethiopian coffees.
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Brew it
What medium acidity means
ECUADOR La Papaya Typica Mejorado is a medium-acidity coffee from Saraguro, Loja, Ecuador. Acidity here is a gentle brightness, not sourness. The white florals note is part of that brightness.
- A paper filter, like drip or Chemex, keeps that brightness clear.
- A French press rounds it off if you want less snap.
- Paper filterPassed through paper, so the oils stay behind. This coffee tastes clean rather than heavy.
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How to filter brew ECUADOR La Papaya Typica Mejorado. It is a medium-acidity coffee from Saraguro, Loja, Ecuador.
You’ll need
- Paper filter
- Dripper or machine
- Medium grind
- Rinse the paper so it doesn’t taste like the filter.
- Use a medium grind and about 1g of coffee for every 16g of water.
- Paper keeps the oils out, so the cup should taste clear.
- Grind finer if it tastes sour, coarser if it tastes bitter.
- EspressoWater is forced through a fine puck. This coffee is packed tight, so the sweetness and body show up in a short, strong cup.
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Flavor profile
ECUADOR La Papaya Typica Mejorado breaks down as fruity, caramel and floral.
Fruity×1
peach tea
Ripe fruit. Berries and stone fruit taste juicy and sweet, not sharp.
Caramel×1
honey
Cooked sugar. Toffee, honey, or maple sit with the roast instead of tasting like fruit.
Floral×1
white florals
Light perfume. Jasmine, rose, or blossom sits high in the aroma and is easiest to taste in a clean cup.
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