{"product_id":"pepe-jijon-typica-mejorado-wave-experimental","title":"Finca Soledad Washed Wave Experimental Typica Mejorado by Pepe Jijón, Ecuador","description":"\u003ch1\u003e\u003cstrong\u003e\u003cspan\u003eTypica Mejorado · Wave Experimental Washed · Ecuador\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHibiscus · Oolong · Orange · Lime · Mango · White Grape · Honey\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy we selected it\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWe selected this coffee for its balance of expressive flavour and clarity. Delicate florals, vibrant citrus and generous tropical fruit unfold in a cup that remains silky, precise and beautifully transparent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt also reflects an approach to experimentation we find compelling: using fermentation to explore a coffee’s potential while preserving its identity.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eAn exploration of energy, time and temperature\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAt Finca Soledad, experimentation rarely means adding more. For \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ePepe Jijón\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, it means understanding how carefully a coffee can be guided through fermentation and drying while disturbing its natural character as little as possible.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eWave Experimental\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e process is built around this idea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cspan\u003e“We aim to transform our coffee fruits into happy beans.”\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e— Pepe Jijón\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cspan\u003ePepe sees the coffee seed as a living embryo. Temperature, time, pressure and environment are adjusted gradually, with the intention of avoiding sudden changes and unnecessary stress.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor this release, he applies that philosophy to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eTypica Mejorado\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, a variety closely associated with Ecuador’s exceptional specialty coffees. The result brings an extended fermentation process into conversation with the variety’s delicate, aromatic character.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eThe cup experience\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe cup opens with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ehibiscus and oolong tea\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, followed by a bright lift of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eorange and lime\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. As it cools, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eripe mango and white grape\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e become more prominent, supported by a soft, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ehoneyed sweetness\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe acidity is vibrant and refined. A silky, tea-like texture gives the flavours room to unfold, while an elegant floral character carries through the long, transparent finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a coffee to enjoy slowly: its progression from floral and citrus-led to sweet and fruit-rich is part of the experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003ePepe Jijón and Finca Soledad\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eFinca Soledad sits above Ecuador’s \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eIntag Valley in Imbabura\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, surrounded by cloud forest at approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1,700 metres above sea level\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOf the property’s more than 120 hectares, only around five are cultivated with coffee. Much of the remaining land is protected or has been returned to forest. Since taking over the property, Pepe and his family have planted more than \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e25,000 native trees\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCoffee, forest and biodiversity are treated as parts of the same system. The care given to the surrounding landscape also informs the way Pepe approaches each harvested cherry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eObserve nature. Intervene carefully. Allow the coffee to speak.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWave Experimental: a gradual process\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eFreshly harvested cherries begin with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e72 hours of cold fermentation\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e—three times the cherry fermentation duration of Pepe’s regular Wave Washed lot. After depulping, the coffee undergoes another \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e48 hours of cold fermentation with the mucilage intact\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee is then lightly rinsed, and the wet parchment rests for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003etwo days in shaded, ventilated conditions\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDrying follows an equally deliberate rhythm: approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e15 days of dark-room dehydration\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, followed by \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e15 days of slow shaded drying with indirect sunlight\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThroughout, Pepe favours gradual adjustments over abrupt changes. His intention is to reveal complexity while retaining the coffee’s underlying character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn this lot, that approach finds expression in layered fruit, honeyed sweetness and a clear floral finish. The processing is an essential part of the story, alongside the variety, growing environment and quality of the harvested cherries.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eDouble Bloom brewing recipe\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan\u003eSuggested starting recipe for this lot; it has not yet been brew-tested by Standout Coffee.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDesigned for a V60-style cone brewer with a paper filter.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003e\u003cspan\u003eParameter\u003c\/span\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cspan\u003eStarting point\u003c\/span\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eCoffee\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e15 g\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eWater\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e250 g\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eRatio\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e1:16.7\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eWater temperature\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e93°C\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eGrind\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eMedium-fine filter grind\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eTarget brew time\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e2:45–3:15\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eIntended expression\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eClear florals, juicy citrus and rounded fruit sweetness\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFirst bloom · 0:00\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003ePour 50 g of water, wetting the grounds evenly. Give the brewer one gentle swirl if needed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSecond bloom · 0:30\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eAdd another 50 g, bringing the total to 100 g. Allow the coffee to rest until 1:00.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMain pour · 1:00\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003ePour gently to 250 g, finishing around 1:25. \u003c\/span\u003e\u003cspan\u003eAllow the water to draw through.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLet the coffee cool slightly before drinking, and return to it as the temperature falls.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy these brewing choices suit the coffee\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e93°C starting temperature\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e aims to balance extraction of sweetness with the coffee’s delicate floral and tea-like character. The \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1:16.7 ratio\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e gives its citrus and fruit notes room to remain distinct.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTwo early wetting stages help establish an evenly saturated bed before the main pours. Gentle pouring limits agitation, with the aim of keeping the finish clean and the texture light and silky.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUse the brew time as a guide, then adjust by taste. If the cup is sharp or thin, grind slightly finer. If it becomes drying or loses definition, try a slightly coarser grind.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eOur recommendation\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eChoose this coffee if you enjoy floral, tea-like cups with lively citrus and sweetness that develops as they cool. It rewards attentive brewing and unhurried drinking, offering a vivid expression of Typica Mejorado and Pepe Jijón’s thoughtful approach to processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eCoffee details\u003c\/span\u003e\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003e\u003cspan\u003eDetail\u003c\/span\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cspan\u003eInformation\u003c\/span\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eProducer\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003ePepe Jijón \u0026amp; Family\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eFarm\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eFinca Soledad\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eRegion\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eIntag Valley, Imbabura\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eCountry\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eEcuador\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eAltitude\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e1,700 m.a.s.l.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eVariety\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eTypica Mejorado\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eProcess\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eWave Experimental Washed\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eCherry fermentation\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e72 hours, cold\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eMucilage fermentation\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003e48 hours, cold, after depulping\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eParchment rest\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eTwo days under shaded, ventilated conditions\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eDrying\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eApproximately 15 days of dark-room dehydration, followed by 15 days of shaded drying\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan\u003eTasting notes\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan\u003eHibiscus, oolong, orange, lime, mango, white grape and honey\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Standout Coffee","offers":[{"title":"100gr competition coffee","offer_id":58884235624783,"sku":"C26.09.25","price":499.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0463\/4361\/8719\/files\/Tvahanderutanflarp.jpg?v=1790339522","url":"https:\/\/www.standoutcoffee.com\/products\/pepe-jijon-typica-mejorado-wave-experimental","provider":"Standout Coffee","version":"1.0","type":"link"}