Pepe Jijón
Summary
Ecuadorian Gesha from producer Pepe Jijón of Finca La Soledad, grown in Imbabura at 1515m. Processed using Pepe's 'wave' washed method: depulped same day, fermented, washed with spring water, then dried slowly over 30 days in a dark, air-conditioned room. Flavour notes include passion fruit, mandarin, cherry, fresh hops, lemon myrtle, and white tea. Roasted omni for both filter and espresso.
Espresso
- Coffee in
- 20 g
- Coffee out
- 60 g
- Time
- 24 s
Recommended coffee:yield ratio 1:3. This is a starting point; adjust to taste.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Pepe Jijón
- Altitude
- 1515 m.a.s.l
- Variety
- Geisha
- Notes
- Lemon, Mandarin, White Tea, Cherry, Passion Fruit
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The roaster
Sample Coffee is a specialty coffee roaster from Sydney, Australia, roasting since 2011. They're small by design and independent, focusing on rotating single o…
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