Pepe Jijón - Ty-oxy Ecuador 2025

Summary

Pepe Jijón's Ty-Oxy Mejorado coffee from Finca Soledad in Imbabura, Ecuador. Grown at 1515 meters above sea level. Processed using the TyOxidator method, a variation of washed processing involving aerobic fermentation, followed by pulping, sealed tank fermentation for 48 hours in mucilage, washing, and drying in both indirect and direct sunlight for 20 days. The cup offers intense sweetness of cotton candy and raw sugar, pomegranate sweetness, delicate florals, and a long sweet finish. Mejorado variety is a cross-pollination of Bourbon and Ethiopian Landrace.

Details

Format

Bean

Decaffeinated

No

Producer

Pepe Jijón

Altitude

1515 m.a.s.l

Variety

Mejorado

Notes

Pomegranate, Cotton Candy, Brown Sugar, Floral

The roaster

September

September is a micro roastery in Ottawa, Canada, built to chase sweet, bright, and interesting coffees. They work with small producers to source single-origin…