Ecuador Finca Putushio Typica Mejorado Washed

Description

Origin: Loja Province, Finca San Pedro, Ecuador

Altitude: Above 2,222 m

Variety: Typica Mejorado (a hybrid of traditional Typica and Ecuadorian local varieties)

Processing Method: Washed

Roast Level:  Light Roast

Flavor Profile: White Nectarine, Jasmine, Mandarin, White Peach, Green Apple, Honey

Region and Farm Introduction: Finca Putushio is located in the highlands of Loja Province, southern Ecuador, an area celebrated for its fertile volcanic soils and pristine environment. Managed with meticulous care, the farm focuses on Typica Mejorado, a variety renowned for its aromatic complexity and refined cup quality. The high altitude, cool nights, and warm days allow slow cherry maturation, developing layered floral and fruit notes. This region is emerging as one of Ecuador’s most promising specialty coffee origins.

Processing Method Features: Ecuador Fincas del Putushio is a traditional washed coffee. The coffee cherries are picked and depulped on the same day, then left overnight in dry parchment. Afterwards, they are washed in fresh spring water and slowly dried on covered raised beds for thirty days. It’s worth noting that Typica Mejorado is a very unique variety primarily grown in Ecuador. Recent genetic testing by World Coffee Research demonstrated that the variety is a hybrid of Bourbon and Ethiopian Heirloom or Landrace-however, it’s not a descendant of the Typica lineage.

Grind to Use

So, how do you know what grind to use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

1. Coarse:
   • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
2. Medium-Coarse:
   • Saddling between coarse and medium, this grind looks like rough sand
3. Medium:
   • The middle of all grind sizes, medium grounds are similar to the consistency of sand
4. Medium-Fine:
   • The medium-fine grind is a staple grind size, with texture like table salt
5. Fine:
   • Finer than table salt, fine grind is typically the size of most pre-ground coffee

Size Guide

Brewing Method	Brew Time	Coffee to Water Ratio	Bottom-Top Sieve
Pour Over	3:40 min	1:16	400 – 800 µm
French Press	10:00 min	1:13	600 – 1000 µm
AeroPress	2:20 min	1:15	500 – 900 µm
Moka Pot	1:30 min	1:11	350 – 700 µm
Drip Brewer	N/A	1:17	400 – 900 µm
Espresso	0:26 min	1:2	250 – 500 µm
Cold Brew	16 hours	1:10	600 – 1100 µm
Syphon	1:40 min	1:15	400 – 800 µm