Putushio Jose Pepe Jijon Typica Mejorado

Summary

This coffee comes from Finca Putushio in Ecuador, produced by Jose and Jose Pepe Jijon. It is of the Typica Mejorado variety, a hybrid of Bourbon and Ethiopian Heirloom, grown at 2,222 masl in the Putushio region of Imbabura province. The coffee is processed using the traditional washed method: hand-selected cherries are wet fermented, de-pulped, and dry fermented for 24-48 hours, then slow-dried on covered raised beds. The sensory profile features notes of chamomile, nectarine, white grape, with orange and violet aromas, malic acidity, and a juicy, light body. It scored 90.5 points and is optimized for filter brewing.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Cupping score

90.5

Producer

Jose & Jose Pepe Jijon

Altitude

2222 m.a.s.l

Variety

Typica Mejorado

Notes

Nectarine, Grape, Chamomile

The roaster

Coffea Circulor

Coffea Circulor is a Swedish roaster obsessed with two things: transparency and seriously high-end coffee. Going since 2005, they specialise in top-tier single…