Finca Soledad Washed Wave Experimental Typica Mejorado by Pepe Jijón, Ecuador

Description

Typica Mejorado · Wave Experimental Washed · Ecuador Hibiscus · Oolong · Orange · Lime · Mango · White Grape · Honey Why we selected it We 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. It also reflects an approach to experimentation we find compelling: using fermentation to explore a coffee’s potential while preserving its identity. An exploration of energy, time and temperature At Finca Soledad, experimentation rarely means adding more. For Pepe Jijón, it means understanding how carefully a coffee can be guided through fermentation and drying while disturbing its natural character as little as possible. His Wave Experimental process is built around this idea. “We aim to transform our coffee fruits into happy beans.” — Pepe Jijón Pepe 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. For this release, he applies that philosophy to Typica Mejorado, 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. The cup experience The cup opens with hibiscus and oolong tea, followed by a bright lift of orange and lime. As it cools, ripe mango and white grape become more prominent, supported by a soft, honeyed sweetness. The 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. This is a coffee to enjoy slowly: its progression from floral and citrus-led to sweet and fruit-rich is part of the experience. Pepe Jijón and Finca Soledad Finca Soledad sits above Ecuador’s Intag Valley in Imbabura, surrounded by cloud forest at approximately 1,700 metres above sea level. Of 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 25,000 native trees. Coffee, 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. Observe nature. Intervene carefully. Allow the coffee to speak. Wave Experimental: a gradual process Freshly harvested cherries begin with 72 hours of cold fermentation—three times the cherry fermentation duration of Pepe’s regular Wave Washed lot. After depulping, the coffee undergoes another 48 hours of cold fermentation with the mucilage intact. The coffee is then lightly rinsed, and the wet parchment rests for two days in shaded, ventilated conditions. Drying follows an equally deliberate rhythm: approximately 15 days of dark-room dehydration, followed by 15 days of slow shaded drying with indirect sunlight. Throughout, Pepe favours gradual adjustments over abrupt changes. His intention is to reveal complexity while retaining the coffee’s underlying character. In 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. Double Bloom brewing recipe Suggested starting recipe for this lot; it has not yet been brew-tested by Standout Coffee. Designed for a V60-style cone brewer with a paper filter. Parameter Starting point Coffee 15 g Water 250 g Ratio 1:16.7 Water temperature 93°C Grind Medium-fine filter grind Target brew time 2:45–3:15 Intended expression Clear florals, juicy citrus and rounded fruit sweetness   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.   Let the coffee cool slightly before drinking, and return to it as the temperature falls. Why these brewing choices suit the coffee The 93°C starting temperature aims to balance extraction of sweetness with the coffee’s delicate floral and tea-like character. The 1:16.7 ratio gives its citrus and fruit notes room to remain distinct. Two 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. Use 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. Our recommendation Choose 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. Coffee details Detail Information Producer Pepe Jijón & Family Farm Finca Soledad Region Intag Valley, Imbabura Country Ecuador Altitude 1,700 m.a.s.l. Variety Typica Mejorado Process Wave Experimental Washed Cherry fermentation 72 hours, cold Mucilage fermentation 48 hours, cold, after depulping Parchment rest Two days under shaded, ventilated conditions Drying Approximately 15 days of dark-room dehydration, followed by 15 days of shaded drying Tasting notes Hibiscus, oolong, orange, lime, mango, white grape and honey