023 - Typica Mejorado Tyoxidator

About This Coffee

This coffee is from Finca La Soledad in Ecuador, produced by Pepe Jijon. The varietal is Typica Mejorado, processed using a unique "tyOxidator" (Tyoxi) method. This processing involves a two-part fermentation approach: first, ripe cherries undergo open-air aerobic fermentation allowing natural oxidation. After pulping, the mucilage-coated beans undergo 48 hours of anaerobic fermentation in sealed tanks, followed by washing and conventional drying. The process maintains the clarity of washed coffees while adding complexity through carefully controlled fermentation. The coffee has a clean, transparent structure with soft complex sweetness, long characterful aromatics, and notable depth.

Origin

Ecuador

Flavor Notes

Roast Level

Medium Light

Processing

Tyoxidator

Typology

Arabica

Typica Mejorado

Buy from Roaster

Colonna Coffee

Maxwell Colonna Dashwood opened his first coffee shop, Colonna & Small's, in Bath in 2009, and launched the roastery in 2015 to take greater control over sourcing and flavor development. Maxwell is a three time UK Barista Champion, winning in 2012, 2014, and 2015, and has been a three time World Barista Championship finalist. His coffee fascination began in Melbourne in 2007. Colonna & Small's was named Best Coffee Shop in Europe in 2016. Beyond roasting, Maxwell has co authored "Water For Coffee," a study on how water chemistry affects coffee extraction, along with "The Coffee Dictionary" and "The Business of Specialty Coffee." The roastery focuses on seasonal single origins across Discovery, Rare, and Gesha tiers, with quarterly limited releases of exceptional lots.

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