Typica Mejorada
Pepe Washed
Finca Soledad

Tastes Like: Mangosteen, Pear, Stone Fruit

Origin: Finca Soledad, Imbabura, Ecuador

Variety: Typica Mejorado

Producer: Pepe Jijon

Elevation: 1515 masl

Process:  Pepe Washed

Farm and Producer

Pepe Jijón farms Finca Soledad in Ecuador’s Intag Valley, Imbabura. His move from mountaineering into coffee led to a project centered on a small planted area within a much larger cloud-forest property. The farm grows Sidra, Gesha, and Mejorado, with processing developed separately for each selection.

Pepe Jijon produces this Typica Mejorado selection from Finca Soledad, Imbabura, Ecuador. The growing elevation for this lot is 1515 masl.

Variety

Mejorado, often sold as Typica Mejorado, is cultivated by specialty producers in Ecuador, including Finca Soledad and Hacienda La Papaya. Producers keep this selection distinct from their other varieties during cultivation and processing, allowing its character to be evaluated across different preparations.

Processing

The Pepe washed processing method is a variation of the washed method. First, the coffee is harvested at 22 brix. Then the coffee is left to ferment in cherry for 24 hours before de-pulping. The coffee is then pulped and fermented in a sealed tank for 24 hours in its mucilage before being washed, then dried in both indirect and direct sunlight for 30 days.