Roasteries / Standout Coffee / Finca Soledad Washed Wave Experimental Typica Mejorado by Pepe Jijón, Ecuador
Finca Soledad Washed Wave Experimental Typica Mejorado by Pepe Jijón, Ecuador
Standout CoffeeLabel tasting notes
Hibiscus · Oolong · Orange · Mango · White grape
Estimated flavor profile
estimatedBased on coffee characteristics
Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.
Region
Intag Valley, Imbabura
Altitude
1700 masl
About this coffee
Pepe Jijón's experimental take on his Wave process: 72 hours of cold cherry fermentation (three times his regular lot), 48 more hours cold with the mucilage, two days resting, then 15 days dark-room dehydration and 15 days shaded drying. Changes are made gradually to keep stress off the seed. Hibiscus and oolong open into orange and lime, then ripe mango, white grape and honey as it cools.
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