Finca Galo Sandobal - Typica Mejorado - Washed - Ecuador
31,95
Out of stock
Country: Ecuador
Region: Loja
Area: La Papaya
Farm: Finca Galo Sandobal
Altitude: 1,900 m
Variety: Typica Mejorado
Harvest: July 2026
Process: Washed
Flavor notes: Raspberry, Prune, Cranberry candy, Mixed berries
About Beans：
La Papaya is located in the northern part of Ecuador’s Loja region. Two of our favorite farms—Alaska del Sur and Hacienda LLavecocha—are also situated here. Although the area produces small quantities of Geisha and Sidra, Typica Mejorado is the variety that truly thrives in this terroir.
Situated at 1,900 meters, Finca Galo Sandobal specially prepared this washed Typica Mejorado for us upon learning about our Ecuador origin trip in August. Throughout multiple rounds of blind cupping—where more than thirty coffees were evaluated and gradually eliminated—this lot consistently made it onto our shortlist thanks to its exceptionally vivid berry character.
Berry and stone-fruit notes define this washed Typica Mejorado: raspberry, cranberry, and prune. The acidity is bright, the sweetness full, and the mouthfeel refined—like a washed Kenya that has been elevated in texture, acidity, and sweetness.
Coffee information
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Origin
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Ecuador
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Roastlevel
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Ultra Light
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Roastdate
Recipe
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RECIPE
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RECIPE DETAILS
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Brewing tips from Big Sur
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Well rested beans can achieve even extraction, clear flavors and juicy body.
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30-90 days for washed beans
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20-60 days for natural beans
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Recommended recipe for Gesha
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Ratio 1 to 16/17 (12g-12.5g coffee to 200g water)
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Three stage Pour Over - 40g-130g-200g
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Four stage Pour over (if well rested) 40g-100g-150g-200g
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Total brewtime around 3 minutes
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Temperature 94 C
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Water TDS 90-100 ppm
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Recommended recipe for non-Geisha
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Ratio 1 to 16/17 (15g gr coffee to 240g-250g water)
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Three stage Pour Over - 40g-160g-240g/250g
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Total brewtime around 2.30s - 3.00s
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Temperature 93/94 C
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Water TDS 90-100 ppm
