ecuador coffee
Release 061 - La Josefina, Typica Mejorado Natural
by special guests · london, uk
expect almond. this is release 061 - la josefina, typica mejorado natural, a natural ecuador from special guests.
almond
the bean
- origin
- ecuador
- process
- natural
- varietal
- typica
- status
- in stock
release 061 is a typica mejorado natural from la josefina in ecuador, roasted by special guests. typica mejorado is a selected typica lineage known for clean, structured cup character. processed as a natural, the cherry is dried whole around the seed, which draws fruit-forward sweetness into the bean. the dominant tasting note here is almond, expect a dry, nutty quality with a smooth body. this coffee suits filter methods, a longer, gentler brew time will let that almond character settle clearly without interference from pressure or high extraction.
common questions
What does Release 061 - La Josefina, Typica Mejorado Natural taste like?
the roaster notes almond as the primary tasting characteristic, pointing to a dry, nutty sweetness. the natural process adds body and some fruit-derived sweetness to the cup.
How is Release 061 - La Josefina, Typica Mejorado Natural grown and processed?
it is a typica mejorado varietal grown at la josefina in ecuador and processed using the natural method, meaning the whole coffee cherry is dried before the seed is extracted.
How should I brew Release 061 - La Josefina, Typica Mejorado Natural?
filter brewing is a good fit for this coffee, as gentler extraction methods allow the almond note to come through clearly. avoid over-extraction, which can push the nutty quality toward bitterness.
about special guests
you'll notice the room before the coffee: two metal counters, clean and deliberate, one pulling espresso and one devoted entirely to pour-over. paul ross, who won the uk barista championship in 2019 and spent years at origin, kiss the hippo and watchhouse, opened this aybrook street spot in 2022 with a filter menu that runs about twelve single origins at any time. rare panama geshas, experimental lots, coffees pulled from freezer archive for a second run. it's a serious place that doesn't feel serious. ross knows exactly what he's doing here.
all coffee from special guestslondon, uk
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