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
Anaerobic Washed
Tasting notes
Oolong teaLilyPineapple
Varietal
Sidra
Species
Arabica
Farm
Finca Soledad
Producer
Pepe Jijón
Best for
Filter
About
A Sidra from Pepe Jijón at Finca Soledad, made with his SyOxy process of aerobic oxidation followed by 48-hour anaerobic fermentation. Floral and tea-like with a full body, lily and oolong tea, pineapple and citric acidity.

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FAQ

Where does Pepe Jijón Sidra Extended Oxidation come from?

Pepe Jijón Sidra Extended Oxidation comes from Imbabura, Ecuador. It is a Anaerobic Washed coffee.

What does Pepe Jijón Sidra Extended Oxidation taste like?

Modcup Coffee lists oolong tea, lily and pineapple.

How do I brew Pepe Jijón Sidra Extended Oxidation?

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.