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