Hydrangea - Typica Mejorado, Anaerobic Washed - Hacienda La Florida
Ecuador — Hacienda La Florida Typica Mejorado
Tastes Like — 🍍 Pineapple • 🍇 White Currant • 💜 Lilac
DETAILS
- Producers: Fabricio & Ramiro Coronel Pilco
- Farm: Hacienda La Florida
- Region: Loja, Ecuador
- Varietal: Typica Mejorado
- Process: Anaerobic Washed
- Altitude: 1550 masl
- Size: 4oz / 114g
INTRO
This Typica Mejorado from Hacienda La Florida showcases the bright, tropical character that Ecuadorian coffees are becoming renowned for. The cup delivers pineapple sweetness, white currant brightness, and delicate lilac florals—a vibrant, complex profile that demonstrates how anaerobic washed processing can elevate traditional varieties. Grown at 1,550 metres above sea level in Loja, Ecuador's premier coffee region, this lot represents the exciting quality emerging from South American producers who are experimenting with innovative fermentation techniques.
THE PRODUCERS
Fabricio and Ramiro Coronel Pilco operate Hacienda La Florida in Loja, Ecuador—a region that has rapidly gained recognition for producing exceptional specialty coffee. The brothers focus on combining traditional cultivation practices with modern processing innovations. Typica Mejorado, an improved selection of the classic Typica variety, thrives at their 1,550-metre elevation, where the climate provides ideal conditions for developing complex fruit characteristics whilst maintaining the variety's inherent elegance.
THE PROCESS
This lot undergoes anaerobic washed processing, combining controlled fermentation with traditional washing:
- 🍒 Selective Harvesting — Only ripe cherries picked
- 🔪 De-Pulped — Skin removed
- 🫙 Anaerobic Fermentation — Sealed tanks without oxygen enhance fruit development
- 🚿 Washed — Thoroughly cleaned in fresh water
- ☀️ Dried — Until optimal moisture content
Anaerobic fermentation in sealed, oxygen-free environments develops intense tropical fruit notes whilst the washing step maintains clarity and brightness in the cup.
THE CUP
Vibrant and complex with tropical pineapple sweetness, white currant acidity, and delicate lilac florals. A stunning expression of Ecuadorian terroir enhanced by innovative processing.
Flavour Notes
- 🍍 Pineapple
- 🍇 White Currant
- 💜 Lilac
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
Ecuador — Hacienda La Florida Typica Mejorado
Tastes Like — 🍍 Pineapple • 🍇 White Currant • 💜 Lilac
DETAILS
- Producers: Fabricio & Ramiro Coronel Pilco
- Farm: Hacienda La Florida
- Region: Loja, Ecuador
- Varietal: Typica Mejorado
- Process: Anaerobic Washed
- Altitude: 1550 masl
- Size: 4oz / 114g
INTRO
This Typica Mejorado from Hacienda La Florida showcases the bright, tropical character that Ecuadorian coffees are becoming renowned for. The cup delivers pineapple sweetness, white currant brightness, and delicate lilac florals—a vibrant, complex profile that demonstrates how anaerobic washed processing can elevate traditional varieties. Grown at 1,550 metres above sea level in Loja, Ecuador's premier coffee region, this lot represents the exciting quality emerging from South American producers who are experimenting with innovative fermentation techniques.
THE PRODUCERS
Fabricio and Ramiro Coronel Pilco operate Hacienda La Florida in Loja, Ecuador—a region that has rapidly gained recognition for producing exceptional specialty coffee. The brothers focus on combining traditional cultivation practices with modern processing innovations. Typica Mejorado, an improved selection of the classic Typica variety, thrives at their 1,550-metre elevation, where the climate provides ideal conditions for developing complex fruit characteristics whilst maintaining the variety's inherent elegance.
THE PROCESS
This lot undergoes anaerobic washed processing, combining controlled fermentation with traditional washing:
- 🍒 Selective Harvesting — Only ripe cherries picked
- 🔪 De-Pulped — Skin removed
- 🫙 Anaerobic Fermentation — Sealed tanks without oxygen enhance fruit development
- 🚿 Washed — Thoroughly cleaned in fresh water
- ☀️ Dried — Until optimal moisture content
Anaerobic fermentation in sealed, oxygen-free environments develops intense tropical fruit notes whilst the washing step maintains clarity and brightness in the cup.
THE CUP
Vibrant and complex with tropical pineapple sweetness, white currant acidity, and delicate lilac florals. A stunning expression of Ecuadorian terroir enhanced by innovative processing.
Flavour Notes
- 🍍 Pineapple
- 🍇 White Currant
- 💜 Lilac
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
Original: $46.24
-65%$46.24
$16.18Description
Ecuador — Hacienda La Florida Typica Mejorado
Tastes Like — 🍍 Pineapple • 🍇 White Currant • 💜 Lilac
DETAILS
- Producers: Fabricio & Ramiro Coronel Pilco
- Farm: Hacienda La Florida
- Region: Loja, Ecuador
- Varietal: Typica Mejorado
- Process: Anaerobic Washed
- Altitude: 1550 masl
- Size: 4oz / 114g
INTRO
This Typica Mejorado from Hacienda La Florida showcases the bright, tropical character that Ecuadorian coffees are becoming renowned for. The cup delivers pineapple sweetness, white currant brightness, and delicate lilac florals—a vibrant, complex profile that demonstrates how anaerobic washed processing can elevate traditional varieties. Grown at 1,550 metres above sea level in Loja, Ecuador's premier coffee region, this lot represents the exciting quality emerging from South American producers who are experimenting with innovative fermentation techniques.
THE PRODUCERS
Fabricio and Ramiro Coronel Pilco operate Hacienda La Florida in Loja, Ecuador—a region that has rapidly gained recognition for producing exceptional specialty coffee. The brothers focus on combining traditional cultivation practices with modern processing innovations. Typica Mejorado, an improved selection of the classic Typica variety, thrives at their 1,550-metre elevation, where the climate provides ideal conditions for developing complex fruit characteristics whilst maintaining the variety's inherent elegance.
THE PROCESS
This lot undergoes anaerobic washed processing, combining controlled fermentation with traditional washing:
- 🍒 Selective Harvesting — Only ripe cherries picked
- 🔪 De-Pulped — Skin removed
- 🫙 Anaerobic Fermentation — Sealed tanks without oxygen enhance fruit development
- 🚿 Washed — Thoroughly cleaned in fresh water
- ☀️ Dried — Until optimal moisture content
Anaerobic fermentation in sealed, oxygen-free environments develops intense tropical fruit notes whilst the washing step maintains clarity and brightness in the cup.
THE CUP
Vibrant and complex with tropical pineapple sweetness, white currant acidity, and delicate lilac florals. A stunning expression of Ecuadorian terroir enhanced by innovative processing.
Flavour Notes
- 🍍 Pineapple
- 🍇 White Currant
- 💜 Lilac
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
