Vallejito has been kept light in the roast and primary flavours of ripe apricot, sugar cane and elderflower combine harmoniously. Undertones of lemon citrus, almond and cranberry add to the expressiveness and complexity of the coffee. The acidity is medium in intensity, effervescent and balanced by a full round and juicy mouthfeel. This accentuates the apricot notes and florality, extending the persistence on the finish.

If you’re yet to try Ecuadorian coffee before, and are a fan either of the balanced accessible coffees of Latin American coffees or the expressiveness of East African origins, then we thoroughly recommend Vallejito as a way of starting out in this underrated and fascinating country.

Applying his original job to coffee processing is paying dividends in control and consistency. Ricardo’s coffee and this Typica Mejorado micro-lot have all the hallmarks of the very best Ecuadorean specialty coffee. 

Originally mistaken as an improved Typica selection, Typica Mejorado is a cultivar born in Ecuador, most likely from Bourbon and Ethiopian lineage. Under the careful watch of Ricardo, it has a flavour profile that melds the best of Latin America and Ethiopian coffees in one.