{"product_id":"ecuador-la-josefina-estate-typica-mejorado-natural","title":"Ecuador La Josefina Estate Typica Mejorado Natural","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch1 class=\"h1-small\"\u003eEcuador La Josefina Estate Typica Mejorada Natural\u003c\/h1\u003e\n\u003ch2\u003eMicro Lot Single Estate \u003c\/h2\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eNotes:\u003c\/strong\u003e\u003cspan\u003e Mango, Strawberry Jam, Almond, Abuelita Chocolate\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003eRoast\u003c\/strong\u003e: Light(City)\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eVarietal\u003c\/strong\u003e: Typica Mejorado\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eElevation: \u003c\/strong\u003e\u003cspan\u003e1600 masl\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Anaerobic Natural\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eFarmer\u003c\/strong\u003e: Leopoldo Andrade\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eEstate:  \u003c\/strong\u003eLa Josefina Estate\u003c\/p\u003e\n\u003ch2 class=\"x1yc453h x1603h9y x1gtpwm6 x7amdea x1i21sxh xladpa3 x1iykcro xma8rkl x1fie51u xgyxj25 x1xobyvs x1fv8qjw x1a024ua x14l7nz5 x1pjt2rx x160d6zm xrxpjvj\" dir=\"ltr\"\u003eLa Josefina Estate\u003c\/h2\u003e\n\u003cp class=\"x1yc453h xma8rkl xgoqxah xutxfr x1fie51u xgyxj25 x1xobyvs x1elgs31 x1fv8qjw xcy5tzr x1ht4adc xnvauns x1c2l018 x14l7nz5 xuw7688 x1pjt2rx x160d6zm xrxpjvj\" dir=\"ltr\"\u003eWe’re excited to share these coffees from \u003cspan class=\"x7amdea\"\u003eLa Josefina Estate\u003c\/span\u003e, a pioneering farm in \u003cspan class=\"x7amdea\"\u003eCascabel, El Chaco, Napo, Ecuador\u003c\/span\u003e, where we’re working directly with \u003cspan class=\"x7amdea\"\u003eLeopoldo Andrade\u003c\/span\u003e to bring these award-winning coffees to Picacho.\u003c\/p\u003e\n\u003cp class=\"x1yc453h xma8rkl xgoqxah xutxfr x1fie51u xgyxj25 x1xobyvs x1elgs31 x1fv8qjw xcy5tzr x1ht4adc xnvauns x1c2l018 x14l7nz5 xuw7688 x1pjt2rx x160d6zm xrxpjvj\" dir=\"ltr\"\u003eLocated at \u003cspan class=\"x7amdea\"\u003e1,500 meters above sea level\u003c\/span\u003e, La Josefina Estate is rooted in rich volcanic soils, continually nourished by the nearby active \u003cspan class=\"x7amdea\"\u003eEl Reventador volcano\u003c\/span\u003e. These unique growing conditions contribute to the complexity and depth found in the farm’s coffees.\u003c\/p\u003e\n\u003cp class=\"x1yc453h xma8rkl xgoqxah xutxfr x1fie51u xgyxj25 x1xobyvs x1elgs31 x1fv8qjw xcy5tzr x1ht4adc xnvauns x1c2l018 x14l7nz5 xuw7688 x1pjt2rx x160d6zm xrxpjvj\" dir=\"ltr\"\u003eProducers \u003cspan class=\"x7amdea\"\u003eLeopoldo Andrade and his wife, Ligia Merizalde\u003c\/span\u003e, are focused on experimental fermentation, meticulous processing, and the cultivation of rare coffee varieties. Their approach includes extended fermentations designed to develop bold fruit character and complex flavors while maintaining exceptional clarity and cleanliness in the cup.\u003c\/p\u003e\n\u003cp class=\"x1yc453h xma8rkl xgoqxah xutxfr x1fie51u xgyxj25 x1xobyvs x1elgs31 x1fv8qjw xcy5tzr x1ht4adc xnvauns x1c2l018 x14l7nz5 xuw7688 x1pjt2rx x160d6zm xrxpjvj\" dir=\"ltr\"\u003eFor this offering, we’re bringing in \u003cspan class=\"x7amdea\"\u003ethree distinct lots\u003c\/span\u003e: an \u003cspan class=\"x7amdea\"\u003eanaerobic natural Typica Mejorado\u003c\/span\u003e, a \u003cspan class=\"x7amdea\"\u003ewashed Typica Mejorado\u003c\/span\u003e, and a \u003cspan class=\"x7amdea\"\u003ewashed Sidra\u003c\/span\u003e. Each offers a different expression of the farm, variety, and processing, showcasing the range and character of coffees produced at La Josefina Estate.\u003c\/p\u003e\n\u003cp class=\"x1yc453h xma8rkl xgoqxah xutxfr x1fie51u xgyxj25 x1xobyvs x1elgs31 x1fv8qjw xcy5tzr x1ht4adc xnvauns x1c2l018 x14l7nz5 xuw7688 x1pjt2rx x160d6zm xrxpjvj\" dir=\"ltr\"\u003e\u003cstrong\u003eFirst up:\u003c\/strong\u003e is the \u003cspan\u003enaturally processed Typica Mejorado. Saline-washed cherries that are fermented and then dried slowly on shaded African beds inside polytunnels for an incredibly clear and fruit forward cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"x1yc453h xma8rkl xgoqxah xutxfr x1fie51u xgyxj25 x1xobyvs x1elgs31 x1fv8qjw xcy5tzr x1ht4adc xnvauns x1c2l018 x14l7nz5 xuw7688 x1pjt2rx x160d6zm xrxpjvj\" dir=\"ltr\"\u003e\u003cstrong\u003eThe Varietal:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"x1yc453h xma8rkl xgoqxah xutxfr x1fie51u xgyxj25 x1xobyvs x1elgs31 x1fv8qjw xcy5tzr x1ht4adc xnvauns x1c2l018 x14l7nz5 xuw7688 x1pjt2rx x160d6zm xrxpjvj\" dir=\"ltr\"\u003eTypica Mejorada was\u003cstrong\u003e \u003c\/strong\u003edeveloped in Ecuador through experimental breeding, it is a prized hybrid combining heritage flavor traits with floral, Geisha-like complexity. Low crop yields and high environmental sensitivity make it difficult to cultivate. However, in Leopoldo's capable hands the cup is absolutely amazing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePROCESS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee cherries undergo \u003cspan class=\"x7amdea\"\u003e5 days of anaerobic fermentation in sealed tanks\u003c\/span\u003e. Following fermentation, the whole cherries are carefully dried on \u003cspan class=\"x7amdea\"\u003eAfrican drying beds under shade for 30 days\u003c\/span\u003e, allowing the coffee to dry slowly and evenly.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the Cup: \u003c\/strong\u003eExpect a lush, fruit-forward profile: ripe mango and strawberry jam sweetness layered with a soft almond finish.\u003c\/p\u003e\n\u003cp class=\"x1yc453h xma8rkl xgoqxah xutxfr x1fie51u xgyxj25 x1xobyvs x1elgs31 x1fv8qjw xcy5tzr x1ht4adc xnvauns x1c2l018 x14l7nz5 xuw7688 x1pjt2rx x160d6zm xrxpjvj\" dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFilter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCOFFEE-TO-WATER RATIO: 1:15\u003c\/li\u003e\n\u003cli\u003eCOFFEE GRIND SIZE: Medium fine\u003c\/li\u003e\n\u003cli\u003eCOFFEE AGE: 7-14 days, ideally\u003c\/li\u003e\n\u003cli\u003eCOFFEE DOSE: 17 grams\u003c\/li\u003e\n\u003cli\u003eWATER WEIGHT: 255 mL\u003c\/li\u003e\n\u003cli\u003eWATER TEMPERATURE: 196°F-199°F\u003c\/li\u003e\n\u003cli\u003eTARGET BREW TIME: 02:30 - 03:00\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDOSE\u003c\/strong\u003e: 18 to 20 grams \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYIELD\u003c\/strong\u003e: 32 to 36 grams \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTIME\u003c\/strong\u003e: 22 to 26 seconds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRATIO\u003c\/strong\u003e: 1 : 1.8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTEMPERATURE\u003c\/strong\u003e: 196°F - 199°C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Picacho Coffee Roasters","offers":[{"title":"12oz","offer_id":42791177912537,"sku":"","price":50.0,"currency_code":"USD","in_stock":true},{"title":"Kilo","offer_id":42791177945305,"sku":"","price":140.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":42791177978073,"sku":"","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1169\/7396\/files\/natural.jpg?v=1790704965","url":"https:\/\/picacho.coffee\/products\/ecuador-la-josefina-estate-typica-mejorado-natural","provider":"Picacho Coffee Roasters","version":"1.0","type":"link"}