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Ships within 48 hours · Estimated delivery Aug 23 - Aug 28
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Description
September- Pepe Jijón- Ty-Oxy Washed - Mejorado - Ecuador 200gRoasted 1 5 This is a stellar coffee from our friend and award winning producer Pepe Jijon. Our fifth harvest working with Pepe Jijn and Finca Soledad, we continually love the excellence of his work and the unique, sweet profiles of his coffees. This coffee, his Ty Oxy Typica Mejorado from Finca Soledad. This coffee has intense sweetness and reminds us of our most memorable Kenyan coffees. Variety: Mejorado Country: Ecuador Region: Imbabura Process:
Roasted 1/5
This is a stellar coffee from our friend and award winning producer Pepe Jijon. Our fifth harvest working with Pepe Jijón and Finca Soledad, we continually love the excellence of his work and the unique, sweet profiles of his coffees. This coffee, his Ty-Oxy Typica Mejorado from Finca Soledad. This coffee has intense sweetness and reminds us of our most memorable Kenyan coffees.
- Variety: Mejorado
- Country: Ecuador
- Region: Imbabura
- Process: Ty-Oxy Washed
- Altitude: 1515 MASL
- Harvest: Summer 2025
- Producer: Pepe Jijón
- Farm: Finca Soledad
- Roast Level: Light
In the cup
We taste intense sweetness of cotton candy and raw sugar, with a red profile that reminds us of our favourite Kenyan coffees. It has a red currant sweetness, delicate florals and a distinct Kenyan like Spegetti-O long sweet finish. This coffee is memorable and one of our favourites on the cupping table this year.
About The Producer
Pepe Jijon is an award winning producer and a world famous coffee farmer. His farm, Finca Soledad, is a community-oriented project where he and his family support and employ single mothers who have been abandoned by their husbands. Pepe only grows Typica Mejorada, Geisha and Sydra. The farm is very small with limited production, so we are again very thankful to have some of his coffee this year.
Processing
The TyOxidator processing method is a variation of the washed method. First, the coffee is left to ferment aerobically in the open environment to promote an oxidated fermentation. The coffee is then pulped and fermented in a sealed tank in its mucilage for 48 hours before being washed. Afterwards, it is dried in both indirect and direct sunlight for 20 days.
Variety
Mejorado has become the gem of Ecuador. Although it’s certainly similar in name to Typica, Typica Mejorado is not related to this variety. It is now known to be a cross-pollination of Bourbon and Ethiopian Landrace.
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Exchange/Return Notes
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