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Pepe Jijon Geisha

Regular price ¥7,000

Size

Low stock

Degassing

Degassing: we recommend degassing this coffee unopened for at least 45days. Best from 60days to 90days post roast.

Caution

*Though we are sorting out defects after roasting and our greens have passed through mechanical/hand sorting at farm level, small stones can be found in coffee beans, it's not harmful to health as it's roasted but please sort them before grinding to avoid risk damaging your grinder just in case.

Cupping review

Acidity, sweetness, body, all those factors are "Pepe quality" This Geisha is a decent and solid coffee with pleasant classic Geisha flavors. Expect pomelo, jasmine, yellow plum and delicate apricot flavors in the aftertaste.

Details

Tasting notes: pomelo, jasmine, apricot, yellow plum
Coffee type: bright, terroir coffee, intense, balanced, solid, classic Geisha
Altitude:1515 m.a.s.l
Area: Imbabura, Ecuador
Cultivar: Sydra
Producer: Pepe Jijon 
Process: washed anaerobic
Roasted for espresso and filter
Wholebeans(100g or 250g NET)

Finca La Soledad/Pepe Jijon

Pepe Jijon a.k.a Finca La Soledad is a legendary and current most successful producer in Specialty Coffee industry, who would also represent Ecuadorian coffee scene: his coffee have become competitors favorite coffee in both international and domestic stage 

In May. 2022, Pepe contacted us and since then we have been working to import his coffee directly to our roastery. We are so excited to roast his signature "Tyoxidator" Mejorado lot. As we are always seeking for something as vibrant and intense as Geisha, his Typica Mejorado is the perfect choice  for our ambition on non-Geisha cultivars.

Pepe's farm is literally an artisanal family farm that specializes in world class/competition grade coffee: the only 4 hectares plots are nurturing his amazing Geisha, Sydra and Mejorado with refined processing.

A Masterpiece from Pepe

This is definitely his best recommendation coffee. Just a very good Geisha with amazing Pepe Terroir in the citrus notes and acidity. He tweaked this washed process with a tiny bit of anaerobic fermentation to boost the terroir notes.

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