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Marcia Mendez

Marcia Mendez

Sale price ¥1,800

Size

In stock

Degassing notice

We recommend degassing this coffee for at least 35 days, up to 70. Our coffees often peak around 45 days and 60 days post-roast and are best enjoyed from then until the 90 day mark.

Our omniroast style leads to abnormally long degassing times, but just trust us, once your coffee is degassed properly, you're in for a treat.

*Please make sure not to vacuum or freeze the coffees while it's degassed enough.

Marcia Mendez

Marcia Mendez

Typica Mejorado - Natural Process

Ecuador

A delicious Mejorado from our favorite terroir in Ecuador, Zamora Chinchipe, that also is our very first Mejorado natural.
Her coffee is very nicely processed and achieves great balance between the cultivar's potential and the natural process flavors. Expect muscat, mangosteen and violet florals.

Our tasting notes:

  • muscat, mangosteen, violet

Area: Zamora Chinchipe, Ecuador

Altitude: 1370 masl

Varietal: Typical Mejorado

Process: Natural

Cherries are selectively handpicked at peak ripeness, averaging 20° Brix, and floated to ensure quality. After 60 hours
of open-tank fermentation, the coffee is dried slowly on raised beds under a marquesina, with daytime temperatures
of 20–28°C and cooler nights of 18–20°C. Over 26 days of careful drying, the coffee develops depth and clarity.