Menu/Typica Mejorado
Typica Mejorado in the CafExporto genetic bank, Loja, Ecuador Hacienda La Papaya . 2026/2027 crop
Lot . Ref. 19 / 2026/2027 menu

Typica Mejorado

Anaerobic 120 hours . Hacienda La Papaya . producer Juan Peña
89+
CafExporto cup score, floor Loja, Ecuador . 1,800 to 2,200 m
80 . Specialty8590 . Outstanding95100
Hacienda La Papaya Anaerobic 120 hours 2026/2027 crop 25 kg box
Moisture
11.7%
Density
77 kg/lt
Variety
Typica Mejorado
Process
Anaerobic 120 hours
Farm
Hacienda La Papaya
Region
Loja, Ecuador
Box size
25 kg GrainPro box
Harvest
2026/2027 crop

Full pricing is included with your samples.

↓ Brochure (PDF)
89+ CUP FLOOR FloralFruitSweet

Tasting notes . Typica Mejorado

FloralJasmineTropical fruitCitricPanela sweetness

The variety.

01 / Typica Mejorado

CafExporto's highest-volume premium variety and the backbone of the menu across all three farms. Genetic testing by World Coffee Research confirmed it is a Bourbon by Ethiopian heirloom hybrid, which explains its floral, fruit-forward cup and refined, panela-like sweetness.

The process.

Cherries ferment 100 to 240 hours in sealed, airlocked tanks below 24C, then dry roughly 30 days to 10 to 11% moisture. The result is intense aromatics, bright tropical and red fruit, sweet lactic acidity, and a creamy, syrupy body.

Juan Peña cupping at the CafExporto lab in Cuenca
The grower, on this coffee
This is the coffee that made us. A Bourbon and Ethiopian heirloom hybrid, verified by World Coffee Research, and the backbone of all three farms. Roasters keep coming back because the florals, the fruit, and that panela sweetness arrive the same way every harvest.
Juan PeñaFounder and master agronomist, CafExporto
Juan Peña signatureCERTIFIED
Ref. 19 . Typica Mejorado Anaerobic 120 hours Hacienda La Papaya . Loja, Ecuador
89+ ↓ Brochure