La Josefina Typica Mejorado

From the highlands of Ecuador, we’re excited to introduce two exceptional coffees from La Josefina Estate — a farm known for meticulous fermentation and bold flavor exploration. These limited micro-lots showcase vibrant fruit, sweetness, and complexity in the cup.

La Josefina Estate is a pioneering farm in Ecuador focused on experimental fermentation and meticulous processing. Producers Leopoldo Andrade and his wife Ligia Merizalde grow rare varieties and use extended fermentations to unlock bold fruit character and complex flavors. The result: coffees that are expressive, fruit-forward, and incredibly clean.

CAYAMBE-COCA NATURAL RESERVE

La Josefina Estate sits near Ecuador’s Cayambe-Coca Natural Reserve, a vast protected landscape near the Reventador volcano on the edge of the Amazon basin. Surrounded by lush forests and extraordinary biodiversity, the reserve provides a pristine environment where rich volcanic soils, high elevation, and cool mountain climate help produce coffees with remarkable clarity and complexity.

This lot is comprised of one of Ecuador’s most celebrated varieties, Typica Mejorado is known for clarity and refined sweetness.

PROCESS:

• 96-hour anaerobic fermentation in cherry

• Depulped and fermented another 96 hours anaerobically with 20% of the first fermentation musto

• Slow dried for 15 days on African beds

The result is a structured, fruit-forward cup with silky sweetness and complexity.

Location:  Cayambe-Coca Natural Reserve, Ecuador Producer: Leopoldo Andrade / Ligia Merizalde

Variety:    Typica Mejorado
Altitude:    1,700 – 1,800 m.
Process:   Extended Fermentation Washed