ECUADOR Finca Soledad Pepe Typica Mejorada Wave NX
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“All received funds from Pepe's coffees will be returned back to Pepe to enable him to continue his work."
Ivica Cvetanovski
Founder, Coffea Circulor
SCA SCORE 90.75
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Low level of energy throughout enabling extensive and controlled build. Focus is on preserving the volatile compounds, express berries and highlight acidity.
GENESIS
| Producer | José Pepe Jijón |
| Country | Equador |
| Region | Intag Valley, Imbabura |
| Altitude | 1,515 masl |
| Varietal | Typica Mejorada |
| Process | Wave |
| Lot size | 20kg |
| Trade | 55.00 USD/kg |
SENSORY EXPERIENCE WAVE
| Aroma | Fruit candy, Raspberry, Strawberry |
| Flavor | Blueberry, Honey, Mango, Raspberry |
| Aftertaste | Cinnamon, Guava, Strawberry, Mid |
| Acidity | Bing cherry, Raspberry, Malic, Mid-High |
| Body | Juicy, Light, Mid |
| Balance | Synergetic |
SYNOPSIS
José Pepe Jijón is an Ecuadorian force of nature.
Pepe was born in Brazil in 1974 and is a psychologist by trade. He has also conquered Everest. His passion for coffee culture propelled him to gain several important certifications in the search of excellent coffee gifted by the land of Imbabura. One of his principle motivations to work in coffee production has been the possibility of contributing to economic and environmental sustainability around his region and the world, as well as the ability to enjoy the flowering of the coffee plant. For Pepe, the ability to live on the land and support the development of Ecuador are major motivations to continue his work. As a coffee grower, Pepe believes that technical support and economic justice are key to keep moving forward and continue being an important agent in development.
Finca Soledad stands at 1,515 masl in a terrace rising above the Intag Valley in the Imbabura province in Ecuador. Surrounded by endemic trees in biodynamic balance the terroir expresses just what nature has to give in full. Pepe listen carefully to the silent language intrinsic to our ecosystem to develop profiles that enhance vibrant and delicate notes. The farm stretches over 120 hectares, eight of which are set aside for the production of various coffee varieties including Typica Mejorada, Caturra, Castillo and Sidra. There are other projected varieties to emerge in due time, namely Gesha.
Pepe’s coffee is also recognized by Taza Dorada, a contest designed 100% in Ecuador, by the National Association of Coffee Exporters, ANECAFE.
In Pepe's own words: "My work with Typica is a work in progress".
CONTRIBUTION, MITIGATION AND ADAPTATION
Pepe is the first to embrace and implement the Coffea Circulor’s True Development Cost (TDC) to enable consumers to better take part of and understand production costs of a coffee producer’s life.
It takes great effort to develop new and unconventional processing formulas to bring new experiences. Particular to varieties that are not exposed to unconventional fermentation formulas, this is crucial for consumers to understand where and how costs translate into production. Once a fermentation formula is stable, the price consumers are “used to" - the Customer Expectancy Price (CEP).
All funds from the coffee will be brought brought back to Pepe to help and enable Pepe to grow and develop future varieties. Your contribution is therefore significant.
FINCA SOLEDAD
Finca Soledad stands at 1,515 masl in a terrace rising above the Intag Valley in the Imbabura province in Ecuador. Surrounded by endemic trees in biodynamic balance the terroir expresses just what nature has to give in full. Pepe listen carefully to the silent language intrinsic to our ecosystem to develop profiles that enhance vibrant and delicate notes. The farm stretches over 120 hectares, eight of which are set aside for the production of various coffee varieties including Typica Mejorada, Caturra, Castillo and Sidra. There are other projected varieties to emerge in due time, namely Gesha.
Typica JJ, named after Pepe’s son, José & José, worked hand to hand developing this fermentation formula during COVID lockdown resulting in a double fermented coffee. After hand selection and disinfection, cherries are wet fermented, then de-pulping and another 24/48 hour mucílage + inoculum dry fermentation.
The philosophy behind is everything Pepe does is to listen to the living embryo and try to cause the less amount of stress as you slowly and “wavely” take it into a dormant, highly rich state until reaching 11% humidity. The process paves the way from fermentation to oxidation, sun and cold , rest and agitation to achieve a silky dark dried cherry: a black pearl where human hands have put all of their heart and intention.
FERMENTATION MORPHEMES
As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".
| AX |
Anaerobic Fermentation |
| CX |
Cold Fermentation |
| CMX |
Carbonic Maceration |
| DX |
Dry Fermentation |
| EX |
Extended Fermentation |
| HX | Hypoxia Fermentation |
| MX |
Macerated Fermentation |
| NX | Natural Fermentation |
| SX |
Slow Fermentation |
| WX | Washed Fermentation |
| YX |
Yeast Fermentation |
EXTRACTION RECOMMENDATIONS
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
WATER RECOMMENDATIONS
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.
STORAGE RECOMMENDATIONS
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
TEMPORALITY RECOMMENDATIONS
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
| 0-3 days | Focused acidity |
| 4-7 days | Optimal Coffea Circulor recommended praxis |
| 8-14 days | Increased floral perception |
| 15-21 days | Increased sweetness |
| 22+ days | Increased balance |
| 1+ month | Intact sweetness, peak intensity |
| 2+ months | Inherent balance, possible reduced florals turning herbal |
Made by Ecuador
Finished in Scandinavia