Pepe Jijon Syoxidator
In stock
Degassing notice
We recommend degassing this coffee for at least 35 days, up to 70. Our coffees often peak around 45 days and 60 days post-roast and are best enjoyed from then until the 90 day mark.
Our omniroast style leads to abnormally long degassing times, but just trust us, once your coffee is degassed properly, you're in for a treat.
*Please make sure not to vacuum or freeze the coffees while it's degassed enough.
Finca Soledad
Pepe Jijon
Sydra - Oxidation Washed Process
Ecuador
This is the first release for Syoxidator, which stands for Sydra Oxidator. If you're familiar with Pepe Jijon or us, you've likely seen or tried Tyoxidator, which is Pepe's signature oxidation washing process. It's renowned as a terroir boosting process, and has always been impressive and exceptional with his Typica Mejorado, or Tyoxidator. This time, he tried it with his farm's favorite cultivar, Sydra. To their delight, this process reflected the longer maturing time for this harvest's Sydra, and surprised everyone with an incredibly rich body and even more vibrant flavors than expected.
In the cup we find bright fruity notes of clementine and ginger ale, with a spicy honeysuckle florality, and a sweet melon finish.
Our tasting notes:
- clementine, ginger ale, honeysuckle, melon
Area: Intag Valley, Imbabura, Ecuador
Altitude: 1515 masl
Varietal: Sydra
Process: Oxidation Washed