How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 2/10
Type
Single origin
Origin
Imbabura, Ecuador
Process
Wave washed
Tasting notes
HoneyYellow appleWhite florals
Varietal
Sidra
Species
Arabica
Altitude
1515 masl
Farm
Finca Soledad
Producer
Pepe Jijón
Best for
Espresso & filter
About
Sidra from Finca Soledad in Imbabura, Ecuador, processed with Pepe Jijón’s Wave Washed method. Whole ripe cherries at around 22 Brix ferment about three days, are dry-depulped and ferment a further 48 hours in mucilage, then dry slowly over 40 days through controlled warm and cool cycles. Honey, yellow apple and white flowers with a silky mouthfeel and remarkable clarity.

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FAQ

Where does Pepe Jijón come from?

Pepe Jijón comes from Imbabura, Ecuador. It is a wave washed coffee. It grows at 1515 masl.

What does Pepe Jijón taste like?

Manhattan lists honey, yellow apple and white florals.

How do I brew Pepe Jijón?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.