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Typica Mejorado | Special Release

SPECIAL RELEASE

Typica Mejorado | Special Release

Tasting Notes:

Parma Violets
•
Rose Water
•
Strawberry

Roast:

Origin:

Colombia

Typica Mejorado from Edinson Argote is a sweet and fruity delight. This coffee brings together delicate notes of parma violets, rose water, and a burst of fresh strawberry sweetness.

Edinson and his family own an 18-hectare farm nestled in the landscapes of Oporapa, Huila, in western Colombia.

What sets Edinson apart is his attention to detail - particularly in the fermentation stage, where he meticulously controls each variable to bring out the coffee’s most vibrant and expressive characteristics. Each cup of this coffee tells a story of care, craftsmanship and the rich heritage of Colombia.

Typica Mejorado is a delicious example of the time and dedication taken by Edinson and his family at the Quebraditas Coffee Farm. There's a reason this is a special release and we can't wait for you to try it.

Size

200g

Grind

Origin
Tasting
Processing

Oporapa, Huila

Typica Mejorado comes to us from Quebraditas Coffee Farm - an 18-hectare farm nestled in the landscapes of Oporapa, Huila, in western Colombia. Edinson, Angela, and their family grow a range of varietals on the farm and every cup is a shining example of their dedication to exceptional coffee.

Sweet and Fruity

With a big sweet hit of parma violets up front, followed by fresh rose water and strawberry, this coffee is a delicious example of the time and dedication from Edinson and his family.

Advanced Processing

Edinson's processing methods are detailed and exacting. Beans are oxidised for 24 hours to remove the mucilage. They are then washed at 45°C to create a thermal shock. The coffee is then fermented for 40 hours at below 25°C before being washed at 5°C, to seal the fermentation. Lastly, drying occurs for 76 hours at 40°C.

Sweet Intensity

This Typica Mejorado varietal has prominent sweet and fruity flavours, which have been refined and enhanced by Edinson Argote's advanced processing techniques.

Brew Guide

TYPICA MEJORADO - ADVANCED PROCESSING

Filter

20g coffee, 360ml water. Total brew time = 3:00.

Cafetière

1:18 ratio, steeped for 4 minutes and left to settle. No plunger needed!

Advanced Processing

Edinson Argote

1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
2. Floating: This ensures the removal of green, overripe, and dry cherries.
3. Oxidation: This is done in food-grade plastic drums for 24 hours.
4. Pulping: The cherries are pulped dry.
5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock.
6. Fermentation: For 40 hours at temperatures below 25°C with specific yeast.
7. Fermentation completion: After 40 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.
8. Drying: After 40 hours of fermentation, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 40°C.
9. Stabilisation: This is done in grainpro-type bags.

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