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Pepe Jijon Sydra Wave

Regular price ¥14,000

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

Sydra Wave is a very refined extended fermentation coffee. Expect terroir flavors of lemon through out with purple grapes, violet florals and then bright cherry flavors in the aftertaste.

Details

Tasting notes: lemon, purple grapes, violet, cherry
Coffee type: extended fermentation, very clean, terroir coffee
Altitude:1515 m.a.s.l
Area: Imbabura, Ecuador
Cultivar: Sydra
Producer: Pepe Jijon 
Process: natural "wave"
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.

Sydra Wave the "purple bomb"

This is our 2nd purchase from Pepe Jijon and the first ever natural process coffee from Finca Soledad/Pepe Jijon. Honestly, we can say this is one of the best extended fermentation coffee we've roasted. We just visited him at the World Cafe Show Taipei and tried some pourovers of our Sydra Wave (brewed by him and his son Jose). He really loved this batch mentioning that it's a purple bomb(the batch was just 7 days post roast and not degassed). Their "Wave natural" process is a extended fermentation that is aiming to feature the terroir flavors. This actually is a purple bomb due to the synergy of fermentation and the cultivar; never the less; Sydra wave is impeccably clean and still holds the terroirs with notes of lemon and incredible brightness throughout. Even though he usually prefers washed coffee, he recommend us this natural process coffee as this natural represent the terroir and cultivar very well. 

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