Pepe Jijon Sydra Anaerobic
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 - Anaerobic Washed
Ecuador
Happy 50th birthday to our dear friend Pepe Jijon!
This special coffee was produced in celebration of Pepe's 50th birthday, and has a 50 hour anaerobic fermentation to compliment. Despite its processing, this coffee reminds us of what a good Ecuadorian Sydra tastes like, while representing Pepe and Finca Soledad perfectly.
In the cup, we find a refreshing, bright, and sweet lemonade with ginger ale notes in the background, followed by a kumquat citrus, and finished by a sweet and floral honeysuckle through to the aftertaste.
Our tasting notes:
- lemonade, ginger ale, kumquat, honeysuckle
Area: Intag Valley, Imbabura, Ecuador
Altitude: 1515 masl
Varietal: Sydra
Process: anaerobic washed
