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Yacuri Typica Yeast comes from Yacuri Farm in Loja, Ecuador. Situated near the meeting point of the Andes and Amazon, the farm benefits from warm days and cool nights, allowing coffee cherries to ripen gradually.
Typica Mejorado is a variety closely associated with Ecuador, recognised for its balance, sweetness and expressive fruit character. For this lot, a selected yeast strain is introduced during fermentation. The cherries are placed in closed tanks, where temperature and pH are carefully monitored to maintain consistent fermentation conditions. This allows the yeast to influence flavour development in a controlled manner, enhancing fruit sweetness while maintaining a clean cup.
The result is a balanced coffee with jammy marmalade sweetness, refreshing nectarine acidity and a rounded malty finish.
Yacuri offers another perspective on Ecuador's Typica Mejorado, a reminder of how much there is still to explore within a single variety.
Recommended to rest beans for 7-10 days from roast date before consuming.
