Abel Salinas Typica Mejorado

An exceptional washed Typica Mejorado from a Cup Of Excellence winner in Ecuador.

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The Path That Shaped the Cup

Abel Salinas was raised in agriculture—his parents farmed for as long as he can remember. He grew up surrounded not only by fertile land, but by the kind of adversity that shapes resilience—something his family faced head-on together, and a mindset he still carries today.

In the early 2000s, Abel spent time working as a miner in Ecuador’s coastal region, but after a surgical procedure, he returned home to his family’s land. There, he explored cattle and fruit production before turning his attention to coffee. Inspired by the success of a nearby producer, he planted his first coffee trees in February 2016—a moment he still recalls clearly, and one that would define the beginning of his path in specialty coffee.

Since then, Abel has become one of the most respected producers in Loja, earning top honors including a win at Ecuador’s 2021 Cup of Excellence. This marks our first year working together, and with his level of care and the clarity in the cup, we’re confident it won’t be the last.

The Path That Shaped the Cup

Abel Salinas was raised in agriculture—his parents farmed for as long as he can remember. He grew up surrounded not only by fertile land, but by the kind of adversity that shapes resilience—something his family faced head-on together, and a mindset he still carries today.

In the early 2000s, Abel spent time working as a miner in Ecuador’s coastal region, but after a surgical procedure, he returned home to his family’s land. There, he explored cattle and fruit production before turning his attention to coffee. Inspired by the success of a nearby producer, he planted his first coffee trees in February 2016—a moment he still recalls clearly, and one that would define the beginning of his path in specialty coffee.

Since then, Abel has become one of the most respected producers in Loja, earning top honors including a win at Ecuador’s 2021 Cup of Excellence. This marks our first year working together, and with his level of care and the clarity in the cup, we’re confident it won’t be the last.

The Path That Shaped the Cup

Abel Salinas was raised in agriculture—his parents farmed for as long as he can remember. He grew up surrounded not only by fertile land, but by the kind of adversity that shapes resilience—something his family faced head-on together, and a mindset he still carries today.

In the early 2000s, Abel spent time working as a miner in Ecuador’s coastal region, but after a surgical procedure, he returned home to his family’s land. There, he explored cattle and fruit production before turning his attention to coffee. Inspired by the success of a nearby producer, he planted his first coffee trees in February 2016—a moment he still recalls clearly, and one that would define the beginning of his path in specialty coffee.

Since then, Abel has become one of the most respected producers in Loja, earning top honors including a win at Ecuador’s 2021 Cup of Excellence. This marks our first year working together, and with his level of care and the clarity in the cup, we’re confident it won’t be the last.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Inside the Cup

On the nose, this coffee is effervescent, bright, and punchy—opening with expressive aromatics of jasmine, white peach, and subtle darker fruit undertones.

During the bloom, it reveals delicate notes of chamomile tea, white florals, and juicy apricot, setting the stage for a layered and dynamic cup.

In the cup, this offering showcases everything we’ve come to love about Abel Salinas’ Typica Mejorado over the years: vibrant florals, zippy complexity, and a cooling finish that evolves into juicy sweetness with lightly tropical character.

Expect a syrupy body and a big, rounded mouthfeel, balanced by lively acidity and nuanced sweetness. The profile is both elegant and expressive, with varietal character and processing shining at the forefront. We're so excited to share this beautiful coffee from one of our favorite producers in Ecuador.


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