Pepe Jijon Geisha Wave
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In stock
Degassing notice
We recommend degassing this coffee for at least 35 days, up to 70. Our coffees often peak around 45 days and 60 days post-roast and are best enjoyed from then until the 90 day mark.
Our omniroast style leads to abnormally long degassing times, but just trust us, once your coffee is degassed properly, you're in for a treat.
*Please make sure not to vacuum or freeze the coffees while it's degassed enough.
Finca Soledad
Pepe Jijon
Geisha - Wave Washed Process
Ecuador
エクアドルで最も有名な生産者といえる、Pepe Jijonさんのゲイシャです。彼のゲイシャの取り扱いは昨年に続き2シーズン目となりますが、昨年以上に力強い酸味とフレーバーがあり、品種の個性を最大限に表現したロットに仕上がっています。スウィーティーや、ラベンダー、ジャスミン、ストロベリーのフレーバー。
Our favorite Geisha from Pepe is back, and this time with new processing! "Wave" processing comes from temperature surfing from hot to cold during the fermentation process, which leads to unique flavors that only come from this terroir. Pepe prefers to accentuate and boost the inherent flavors of each cultivar and terroir with his coffee, and this "Wave" washing process does just this.
According to Pepe, this year's harvest has matured more as both cherry and green beans, making the coffee harder and denser, and shows in its incredible flavor intensity and complexity.
In this Geisha lot we find perfumed flavors of sweetie (oroblanco citrus), lavender and jasmine, with a sweet strawberry finish.
Our tasting notes:
- sweetie, lavender, strawberry, jasmine
Area: Intag Valley, Imbabura, Ecuador
Altitude: 1515 masl
Varietal: Geisha
Process: Wave Washed