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HomeCoffeesEcuador La Papaya Typica Mejorado Washed
Loja · Ecuador

Ecuador La Papaya Typica Mejorado Washed

Washed Typica Mejorado, grown at 1600 masl

Roasted by One Half Coffee

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryOne Half Coffee· Petaling Jaya, Malaysia
FarmLa Papaya, Loja, Ecuador✓
ProducerJuan Peña
ProcessWashedprocess. washed✓
Harvest—
Altitude1600 masl✓
ClimateTemperate oceanic
VarietiesTypica Mejorado✓
Roast—
Tasting notesorange, plum, berries, fresh lemon tea✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • orange
    Fruity › Citrus › Orange
  • plum
    Fruity › Dried
  • berries
    Fruity › Berry
  • fresh lemon tea
    Floral › Black Tea

Supply Chain

  1. Farm

    La Papaya, Loja, Ecuador

    Grown by Juan Peña

  2. Roastery

    One Half Coffee

  3. Coffee· viewing

    Ecuador La Papaya Typica Mejorado Washed

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarEcuador La Papaya Typica Mejorado Fully WashedTypica Mejorado WashedEcuador La Papaya Reserve Typica Mejorado Yeast WashedLa Papaya EcuadorHacienda La Papaya 15h Washed Typica Mejorado by Juan Peña, EcuadorEcuador Yacuri Typica Mejorado WashedMore from this producerJuan Peña78More from this farmLa Papaya12 moreSame variety, exploredTypica Mejorado110Similar flavour profileorange, plum, red berries1482Same processWashed13025From the same originEcuador518More from this roasterOne Half Coffee120 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1600 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability