Pepe Jijon - Wave · Typica Mejorado
Pepe Jijon - Wave · Typica Mejorado
Natural · Imbabura, Ecuador
Lot data: Typica Mejorado • 1,600+ m.a.s.l. • WAVE process • Intag Valley, Imbabura, Ecuador • Cup Score: 91.25
This 91.25-point Typica Mejorado is our second lot from Finca Soledad and our first from Pepe Jijon’s WAVE programme in Ecuador’s Intag Valley. We chose it for its unusual mix of oolong-like structure, citrus lift, and remarkable clarity.
In Pepe’s WAVE process, part of the cherries are immersed in cold river water for a slow fermentation, then briefly sun-dried before a long, controlled room dry. The method builds depth and aromatic detail while keeping the cup transparent and non-heavy.
Expect oolong, orange, lime, mango, and hibiscus. The profile opens floral and tea-like, then turns brighter and more citrus-driven as it cools, with a long, precise finish.
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Flavour Profile
Flavour Profile
Sweetness
Acidity
Body
Process Signature
Finish
Aromatics
Tasting Notes
Tasting Notes
Characteristics
Characteristics
Recipe
Recipe
Product data
How we roast this coffee
Glass roasting process
Cup Profile
Oolong, orange and lime, with mango sweetness, hibiscus aromatics and a long, precise finish.
Roast Intent
Build sweetness while preserving tea-like structure, citrus lift and the coffee’s floral detail.
Sensory Target
Floral and structured, with clear citrus, gentle tropical sweetness and a long, clean finish.
Temperature
Glass roasting process
Cup Profile
Oolong, orange and lime, with mango sweetness, hibiscus aromatics and a long, precise finish.
Roast Intent
Build sweetness while preserving tea-like structure, citrus lift and the coffee’s floral detail.
Sensory Target
Floral and structured, with clear citrus, gentle tropical sweetness and a long, clean finish.
Temperature