La Josefina Typica Mejorado

1. What does La Josefina Typica Mejorado taste like?

La Josefina Typica Mejorado is vibrant, silky, and beautifully expressive, with notes of juicy grape, blood orange, and delicate florals. Roasted light, it has a refined sweetness and bright, structured character that lets the complexity of the coffee shine. The result is fruit-forward and exciting, yet incredibly clean and elegant.

2. What makes this coffee so special?

This coffee brings together one of Ecuador’s most celebrated varieties with an incredibly thoughtful approach to fermentation. Typica Mejorado is known for its clarity, elegant sweetness, and floral character—and at La Josefina, Leopoldo and Ligia use extended fermentation to explore just how expressive it can become.

The result is a coffee with layers of fruit, florals, silky sweetness, and remarkable clarity. There’s plenty of complexity here, but that’s part of the fun: every sip gives you something new to discover.

3. Who are Leopoldo Andrade and Ligia Merizalde?

Leopoldo Andrade and Ligia Merizalde are the producers behind La Josefina Estate, a pioneering Ecuadorian farm where rare varieties, experimental fermentation, and meticulous processing come together.

Their approach is about more than making coffee taste different—it’s about understanding what each variety is capable of expressing. That curiosity is something we deeply connect with. Our relationship with Leopoldo has grown through visits, shared tastings, and plenty of conversations about coffee, creating a connection that stretches from their farm in Ecuador all the way to our roastery in Miami.

4. How is La Josefina Typica Mejorado processed?

This is where things get especially interesting. The coffee begins with a 96-hour anaerobic fermentation in whole cherry. It is then depulped and fermented anaerobically for another 96 hours, this time with 20% of the musto from the first fermentation, before being slowly dried for 15 days on African beds.

That carefully controlled extended fermentation helps build fruit intensity, sweetness, and complexity while preserving the clarity and elegance of the Typica Mejorado variety. It’s a beautiful example of how thoughtful processing can help reveal even more of what a remarkable coffee has to offer.

5. What’s the best way to brew La Josefina Typica Mejorado?

With its juicy fruit, delicate florals, and silky sweetness, this is a coffee made for slowing down and exploring. We recommend brewing it as pour over, drip, AeroPress, or french press.

We especially love it as a pour over, where its grape, blood orange, and floral character can really open up. And don’t rush the cup—let it cool as you drink it. You’ll notice the flavors shift and unfold as the temperature changes. This is one of those coffees where discovering what happens from the first sip to the last is part of the experience.