White Peach · White Grape · Citrus · Honey · Jasmine

Why we selected it

We selected this Typica Mejorado for its delicate florals, clear fruit character and lingering sweetness. White peach and white grape give the cup a gentle depth, while citrus brings definition. It is a coffee that rewards attention, revealing more of its jasmine character as it cools.

Coffee as an extension of the landscape

High above Ecuador’s Intag Valley, Finca Soledad is a place where coffee occupies remarkably little space.

The estate extends across more than 120 hectares, yet only around five are planted with coffee. The rest is forest—preserved, restored and gradually returned to the biodiversity that once defined this landscape.

Here, Pepe Jijón’s approach to growing and processing coffee takes shape within a much larger ecosystem. This release brings together Typica Mejorado’s delicate aromatic character and his carefully controlled Wave Washed process.

The cup experience

Delicate florals open into white peach and fresh citrus, followed by the sweetness of white grape and honey. As the cup cools, jasmine becomes increasingly pronounced.

The texture is silky and almost tea-like, with bright, articulate acidity and a long, clean sweetness. Give it time after brewing: the softer fruit and floral notes deserve room to unfold.

Pepe Jijón and Finca Soledad

Since arriving at Finca Soledad in 2010, Pepe has planted more than 25,000 native trees, transforming former pastureland into a farm where coffee grows as part of the surrounding forest.

“This is my life, this is where I find peace.”
— Pepe Jijón

Situated in Intag Valley, Imbabura, the farm grows this Typica Mejorado at approximately 1,500–1,700 metres above sea level. Careful farming and patient processing guide its journey from cherry to cup.

The Wave Washed process

Freshly harvested cherries begin with 24 hours of cold fermentation before being depulped. A further 36-hour cold fermentation with the mucilage intact follows, before a quick rinse.

The wet parchment then rests for two days in shaded, ventilated conditions. From there, it spends approximately 15 days dehydrating in a dark room, followed by another 15 days of slow drying in the shade.

Temperature, time and gradual drying are central to this approach. In this lot, the resulting cup combines distinct florals, gentle fruit sweetness and a remarkably clean finish.

Double Bloom brewing recipe

Suggested starting recipe for this coffee; not yet validated through a test brew.

For a V60-style brewer:

• Coffee: 15 g

• Water: 250 g

• Temperature: 93°C

• Grind: Medium-fine

• Target brew time: 2:45–3:15

• Intended expression: White peach sweetness, clear citrus and jasmine aromatics

First bloom · 0:00
Pour 50 g of water, wetting the grounds evenly. Give the brewer one gentle swirl if needed.

Second bloom · 0:30
Add another 50 g, bringing the total to 100 g. Allow the coffee to rest until 1:00.

Main pour · 1:00
Pour gently to 250 g, finishing around 1:25. Allow the water to draw through.

Why these brewing choices

The two small opening pours aim to wet the grounds evenly before the main extraction. A gentle pouring technique keeps agitation restrained, with the intention of preserving the cup’s delicate texture.

The 93°C starting temperature and 1:16.7 ratio aim to balance fruit sweetness with floral clarity. Adjust according to taste: grind slightly finer if the cup feels thin or sharply acidic, or slightly coarser if the finish becomes drying. Treat the brew time as a guide.

Our recommendation

For those drawn to floral, delicate coffees with clear fruit character, this is a release to savour slowly. Enjoy it black and allow it to cool, following the cup from fresh citrus and white peach towards honeyed sweetness and jasmine.

Clean. Delicate. Transparent.

Coffee details