Ecuador La Soledad Pepe Jijon Wave Cold Ferment Typica Mejorado

Summary

This Ecuadorian coffee comes from Finca Soledad in the remote Intag Valley, cultivated by Jose Ignacio "Pepe" Jijon, a noted producer. It is made from the Typica Mejorado variety, grown at 1515 meters above sea level. The coffee undergoes a unique Wave Cold Fermentation process, involving extended cold fermentation with a gentle river flow for up to 12 days, followed by 30 days of dark-room drying. Expect tasting notes of purple grape, ripe strawberry, and honey.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Producer

Jose Ignacio "Pepe" Jijon

Altitude

1515 m.a.s.l

Variety

Typica Mejorado

Notes

Grape, Honey, Strawberry

The roaster

Bean & Bean

Bean & Bean is a specialty coffee roaster in Queens, New York, roasting since 2008. It's a mother-daughter operation—both Q-Graders—obsessive about origin and…