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
The shape of the cup, before the flavour notes.
These six scales describe how this coffee presents in the cup — its structure, not its quality. Each position is descriptive, not a score.
Filter and espresso are profiled separately. The profile reflects how the coffee is intended to be brewed.
Perceived sweetness — not sugar. Restrained cups read clean and structured; pronounced cups taste riper and more generous.
Brightness and lift — not sourness. Soft acidity feels gentle and rounded; vibrant acidity has the sparkle of citrus or fresh fruit.
Texture and weight in the mouth — not strength. Tea-like coffees feel light, clean and refined; syrupy coffees feel denser, creamier and more coating.
How strongly the process shapes the taste. Traditional lets the origin speak plainly; expressive adds ferment-led character you can taste in the cup.
How long the flavour stays after the sip. Short finishes end cleanly and reset the palate; long finishes keep evolving after you swallow.
The intensity of the fragrance. Delicate aromatics sit quietly in the cup; strong aromatics reach you before the first sip.
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