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A Typica Mejorado varietal from the award winning Finca Eliza: melon sweetness & a silky, creamy finish.

Limited to 50 boxes.

Regular price £19.50
Regular price Sale price £19.50
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We taste melon, lemon curd & cream.


Recommended for espresso and filter.


We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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Award winning farm.

Finca Eliza, nestled in Loja, Ecuador, was acquired by Martin and Bernard in 2016. They swiftly planted coffee seeds, cultivating three prized varietals: Geisha, Sidra, and Typica Mejorado. Renowned for its excellence, the farm secured 10th place in the 2023 Cup of Excellence with its anaerobic washed Geisha.

Factors contributing to this success include the high elevation, fertile soil, mineral-rich mountain water, and abundant year-round sunlight lasting 12 hours daily.

We've chosen an anaerobic washed Typica Mejorado, offering melon sweetness and a silky, creamy finish.

The Producer

Finca Eliza operates under the umbrella of Choco Vilca Mundo, an Ecuadorian agricultural enterprise owned by Bernard Uhe and his coffee-growing family from Colombia.

For this lot, ripe red cherries are selectively harvested. The coffee undergoes washing and floating, followed by fermentation in bags for 48 hours with regular turning every 12 hours.

After fermentation, the cherries are pulped and undergo another 48-hour fermentation period. Finally, the parchment is meticulously washed in tanks to complete the process.

  • Production Data

    Produced by Bernard Uhe
    Region - Loja
    Grown at 1740 masl
    Varietal - Typica Mejorado
    Harvest - June 2023
    Process - Anaerobic Washed

  • Anaerobic Washed

    Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented.

    Whole cherries are placed inside grain pro bags or containers and all oxygen is expelled.

    They're then left to ferment for a desired amount of time at a certain temperature, depending on the producers unique protocol.

    Once the specific fermentation has been reached the coffee follows a washed process procedure, the increased control over fermentation leads to a bright clean cup profile.

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