Whole Bean
Size: 4.4oz / 125g
Roast: Light
Recommended Rest: 4-6 weeks from roast date
Tasting Notes: grapefruit, korean pear, sweet tomato, assam tea

Origin Details

Region: Imbabura, Ecuador
Elevation: 1515m
Producer: Pepe Jijon, Finca Soledad
Process: TyOxidator
Variety: Typica Mejorado

ABOUT THIS COFFEE AND PRODUCER

Continuing our partnership with the Jijon family and Finca Soledad, we are proud to release this stellar lot of Typica Mejorado processed using Pepe Jijon’s famous TyOxidator process. The TyOxidator process is a modified version of a traditional washed process. The cherries first undergo aerobic fermentation in the open air to promote an oxidated fermentation. They are then pulped and fermented in their mucilage for 48 hours in sealed tanks. The coffee is then washed and dried in both direct and indirect sunlight for 20 days. This low-intervention process is a trademark of Finca Soledad and the terroir of the farm shines through in every cup.

WHY WE SELECTED THIS COFFEE

We’re excited to share our second Pepe coffee from this year’s harvest. It marks the return of a Typica Mejorado varietal, something we haven’t roasted in quite some time.

This lot was crafted using the well-known and much-loved Tyoxidator process, which brings remarkable depth and character to the cup. The result is a coffee that feels both rich and complex, with many layerings of fruit tones and florals. We absolutely love the distinct sweetness from crisp pear and ripe grapefruit with the slight savory malted tea qualities that presents like a sweet cherry tomato with an elegant black tea finish.

It reminds us fondly of some of our favorite Kenyan coffees, as well as the unique terroir qualities of Finca Soledad that we've loved year after year.