
Manhattan
Pepe Jijón
OriginEcuador
ProcessHoney
Summary
Pepe Jijón's coffee from Finca Soledad in the Imbabura region of Ecuador. The coffee is of the Sidra variety, grown at 1515 masl, and processed using the Wave Honey method involving a 72-hour tank fermentation followed by up to 50 days of slow drying in a dark room. The flavour profile includes Elstar apple, lemon verbena, and honey. Available as whole beans for both filter and espresso preparation.
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FormatBean
Roast profileOmniroast
DecaffeinatedNo
ProducerPepe Jijón
Altitude1515 m.a.s.l
VarietyBourbon Sidra
NotesLemon, Honey, Apple
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