MARIO HERVAS’ MEJORADO FW [25/26] – MEJORADO, DOUBLE WASHED – ECUADOR

SCENERY
LONDON, ENGLAND

MARIO HERVAS’ MEJORADO FW [25/26] – MEJORADO, DOUBLE WASHED

JASMINE
MANDARIN ZEST
POACHED RHUBARB

PRODUCER: MARIO JOSE HERVAS
ORIGIN: ECUADOR
REGION: SAN JOSÉ DE MINAS, NANEGAL, PICHINCHA
FARM: FINCA EL MERIDIANO
VARIETAL: MEJORADO
ALTITUDE: 1350–1500 MASL
PROCESS: DOUBLE WASHED

ROAST DATE: APRIL 16, 2026

FROM THE ROASTER

MARIO KNOWS EXACTLY WHAT HE WANTS TO PRODUCE. HIS FOCUS FOR THE LAST 14 YEARS HAS BEEN ON THE SELECTIVE BREEDING AND PHENOTYPIC EXPRESSION OF THE VARIETIES HE GROWS ON HIS FARM, FIRST PERFECTING HIS MEJORADO PLANTS AND NOW WORKING ON ROSADO AND GESHA. HE PRODUCES EXCEPTIONALLY CLEAN AND SWEET COFFEES THAT PRESENT CULTIVAR EXPRESSION FRONT AND CENTRE. ONE OF OUR MOST DIRECT PRODUCER RELATIONSHIPS AT SCENERY, WE’VE BEEN WORKING WITH MARIO FOR YEARS AND ARE HUGE FANS OF HIS WORK.

THIS MIGHT BE ONE OF OUR FAVOURITE FULLY WASHED LOTS WE’VE HAD FROM MARIO YET. THE WEATHER WAS MUCH BETTER THIS SEASON COMPARED TO LAST YEAR AND IT REALLY SHOWS IN THE CUP.

WE’RE TASTING INTENSE WHITE FLORALS — JASMINE AND MEXICAN ORANGE BLOSSOM LEAD THE AROMATICS, ALONGSIDE BUTTERSCOTCH AND MANDARIN ZEST. IN THE CUP IT’S SUPER JUICY, REMINDING US OF RIPE COMICE PEAR, RIPE TAROCCO BLOOD ORANGE, CANDYFLOSS GRAPE AND VANILLA PANNACOTTA. AS IT COOLS THE FLORALS BECOME MORE DENSE, AND THE ACIDITY SHIFTS FROM CITRIC TO MALIC, REMINDING US OF POACHED RHUBARB AND ROSE.

PROCESS

HAND PICKED, FLOATED AND RE-SORTED AT THE COLLECTION POINT, THE CHERRIES ARE HELD IN CHERRY IN WATER FOR A 40–44 HOUR FERMENT BEFORE PULPING. THE PARCHMENT IS THEN DRY FERMENTED FOR 18–22 HOURS IN MARIO’S NEW STAINLESS STEEL TANKS BEFORE BEING WASHED CLEAN. THE COFFEE IS DRIED ON RAISED BEDS INSIDE PARABOLIC DRIERS.

HARVEST

CROP 25/26, ARRIVED UK FEBRUARY 2026 AND MARCH 2026 IN TWO SHIPMENTS. THIRD HARVEST PURCHASING COFFEE FROM MARIO.