Pepe Jijon Tyoxidator
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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
Typica Mejorado - Oxidation Washed Process
Ecuador
Pepe Jijonさんが世界的評価を獲得するきっかけとなったコーヒー、TyOxidatorを今年も買い付けました。彼は品種の特性を最大限にブーストする生産処理技術と、栽培から収穫までへの真摯な取り組みで知られており、ティピカメホラード種らしいフレーバーをまるでゲイシャのような強度で仕上げています。
This is our 3rd time purchasing Tyoxidator, one of our favorites from Pepe, and one of his best sellers. Tyoxidator stands for "Typica Mejorado Oxidator" which is his unique and renowned terroir boosting oxidation washing process. This washing process brings out the cultivar's inherent flavors, but gives it unprecedented flavor intensity akin to top level Geishas and auction lot coffees.
This 2024 harvest tastes especially vibrant, out of the last 3 harvests we've purchased.
Expect intense tamarind with perfumed notes of lychee and a very juicy and sweet yellow apple body and finish. The notes may sound underwhelming, but each note is incredibly vibrant and distinct with a perfect body structure.
Our tasting notes:
- lychee, tamarind, yellow apple
Area: Intag Valley, Imbabura, Ecuador
Altitude: 1515 masl
Varietal: Typica Mejorado
Process: Oxidation Washed