JASMINE | HONEY | LEMON

Region: Palanada, Zamora-Chinchipe
Producer: Juan Pablo Malacatos Mayo
Altitude: 1700 meters
Varietal: Typica Mejorado
Process: Washed

This is our first year working with this coffee and we are loving it. This is a washed typica mejorado, a varietal that's relatively new in cultivation and one that's most commonly found in Ecuador. The flavor profile is really similar to what you would expect from a washed Ethiopian Yirgacheffe - tea like florality, citrus, and sweet.

Finca Nueva Esperanza is located in Palanda, Zamora-Chinchipe, Ecuador and run by Juan Pablo Malacatos Mayo. The farm sits at an elevation of approximately 1,700 m.a.s.l. and consists of 2 hectares and 7,000 trees of Typica Mejorado.

When the cherries arrive at the wet mill, they are floated to remove over/under-ripes and then washed with clean water. After rinsing, the coffee is de-pulped and left to ferment in tanks for 70 hours. The coffee is dried in a greenhouse structure for between 12-15 days, depending on the weather.

This is our first year sourcing this coffee and Juan Pablo is the youngest producer we have worked with, at 23 years of age! Juan Pablo grew up on this farm and has lived there his entire life. The farm is actually his parents’, but they gave him 2 Ha to work with and right off the bat, he decided to focus on specialty, starting with this exceptional variety! He planted these trees 3 years ago and this was his first real harvest.

As the farm is small, Juan Pablo doesn’t need to hire any full-time employees. However, during the harvest, they do what is called a “minga” in Spanish, which means families from different farms rotate working on each other’s farms. The work is mostly related to picking, but could involve other harvest tasks. In addition to coffee, Juan Pablo also grows plantains, bananas, citrus and other fruits.

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