La Florida – Typica Mejorado

Hacienda La Florida is run by the Coronel family in the mountains of Sozoranga, southern Ecuador, where agricultural engineering, sustainability and an uncompromising pursuit of quality come together to produce some of the country's most remarkable coffees. Originally acquired by the family in 1993, the farm has evolved into one of Ecuador's leading producers, recognised both nationally and internationally for its exceptional quality.

We have been working with Fabricio Coronel for four years now, and over that time have had the privilege of sharing some of his finest coffees, from Sidra and Catucaí to Typica Mejorado. Every harvest reinforces why we continue returning to La Florida. Fabricio's approach is meticulous, thoughtful and constantly evolving, always guided by a deep understanding of both plant science and cup quality.

As an agricultural engineer, Fabricio was among the first producers in Ecuador to introduce stainless steel tanks for precisely controlled fermentations, alongside dedicated dark drying rooms that allow coffees to dry slowly and evenly under carefully managed conditions. His innovations have helped redefine quality standards within Ecuador while remaining firmly focused on expressing the character of each variety rather than the process itself.

His dedication has earned La Florida numerous prestigious awards, including Ecuador's Taza Dorada, while coffees from the farm have gone on to achieve recognition at the highest level of international competition. Beyond his own farm, Fabricio generously shares his knowledge with neighbouring producers, helping strengthen coffee production throughout the region. He remains one of the most influential and respected figures in Ecuadorian specialty coffee, and someone we are incredibly proud to call a friend.

This exceptional Typica Mejorado was produced exclusively for Sweven as a bespoke 22kg lot, developed in close collaboration with Fabricio Coronel. Built around his engineering-led philosophy, the process combines two carefully controlled fermentation stages with two distinct drying phases, each designed to preserve the extraordinary elegance and complexity of the variety.

Only perfectly ripe cherries are selectively hand harvested before undergoing an initial seven day carbonic maceration inside sealed stainless steel tanks, maintained between 9 and 11°C. This extended cold fermentation gently develops aromatic complexity while protecting the delicate floral character and vibrant fruit expression that define Typica Mejorado.

The cherries are then transferred to Fabricio's signature dark drying rooms, where they are slowly dried under carefully controlled conditions until reaching approximately 20% moisture. At this point, the coffee enters a second cold enzymatic stage, resting for a further ten days in a temperature controlled environment. This unique intermediate step allows flavour development to continue gradually before the coffee returns to the dark drying rooms for a final thirty day drying period, producing exceptional stability, sweetness and clarity.

The result is a coffee of remarkable precision, where every stage of processing has been carefully orchestrated to enhance the natural character of the variety rather than overwhelm it.

In the cup, expect concord grape, melon and vanilla custard. Sweet and beautifully refined, the profile is driven by vibrant tartaric acidity, a creamy, velvety mouthfeel and elegant pastry-like aromatics, leading to a remarkably long, expressive finish.