Ecuador

ECUADOR Putushio Jose Pepe Jijon Typica Mejorado Washed WX

Blueberry · Honey · Mango · Raspberry

Price not usable

Every price we hold for this coffee works out far outside the believable per kilo range for its own market, or repeats unchanged across different bag sizes, so we will not put a figure to it.

Farm named

Buy from Coffea Circulor

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What Coffea Circulor says about this coffee

“All received funds from Pepe's coffees will be returned back to Pepe to enable him to continue his work."

Ivica Cvetanovski Founder, Coffea Circulor

SCA SCORE 90.75

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Low level of energy throughout enabling extensive and controlled build. Focus is on preserving the volatile compounds, express berries and highlight acidity.

GENESIS

Producer

José Pepe Jijón

Country

Equador

Region

Intag Valley, Imbabura

Altitude

1,515 masl

Varietal

Typica Mejorada

Process

Wave

Lot size

20kg

Trade

55.00 USD/kg

SENSORY EXPERIENCE WAVE

Aroma

Fruit candy, Raspberry, Strawberry

Flavor

Blueberry, Honey, Mango, Raspberry

Aftertaste

Cinnamon, Guava, Strawberry, Mid

Acidity

Bing cherry, Raspberry, Malic, Mid-High

Body

Juicy, Light, Mid

Balance

Synergetic

SYNOPSIS

José Pepe Jijón is an Ecuadorian force of nature.

Pepe was born in Brazil in 1974 and is a psychologist by trade. He has also conquered Everest. His passion for coffee culture propelled him to gain several important certifications in the search of excellent coffee gifted by t…

Their own sales copy, as published on their page and not checked by us. We keep the first 1,200 characters of it, which is why it stops where it does. read it on their page (opens in a new tab)

What the roaster says about where it came from

Country

Ecuador

Farm or estate

Soledad

Process

washed, anaerobic, carbonic maceration

Variety

Castillo, Caturra, Typica, Gesha, Sidra

Altitude

1515 m

Not stated

region, producer, harvest, lot, importer, price paid to the producer

We report what the roaster publishes and we have not checked any of it independently. A fact nobody publishes is not a fault of the coffee: almost no roaster in the UK states an importer or the price paid to the producer.

How it sits among coffee from Ecuador

How often roasters use each flavour family to describe coffee from Ecuador: 59 of 123 carry notes. The dashed outline is the whole catalogue. These are the roasters’ own words, grouped — not our tasting, and not a measurement.

Coffea Circulor describe this coffee as fruity, caramel and sweet. The filled shape is how often roasters use each family across coffee from Ecuador; the rings on the rim are this coffee’s own.

Every family the roaster names is a common one for coffee from Ecuador, so this reads as a typical example rather than an outlier.

The roasters’ own words, grouped — not our tasting, and not a measurement. We have not tasted this coffee. All Ecuador coffees

What Coffea Circulor says about itself

SCA member

“CONTRIBUTION We are constantly contributing to Specialty Coffee Association’s (SCA) events and conveying our story through competitions, partaking in judging panels and arranging national and international coffee events.” their page (opens in a new tab)

These are claims the roaster makes about its business, not about this coffee, and we have not checked them against any register.

Where each fact came from

Altitude, lowest

…controlled build. Focus is on preserving the volatile compounds, express berries and highlight acidity. GENESIS Producer José Pepe Jijón Country Equador Region Intag Valley, Imbabura Altitude 1,515 masl Varietal Typica Mejorada Process Wave Lot size 20kg Trade 55.00 USD/kg SENSORY EXPERIENCE WAVE Aroma Fruit candy, Raspberry, Strawberry Flavor Blueberry, Honey, Mango,… part of a longer passage the roaster’s page (opens in a new tab)

Variety

“The farm stretches over 120 hectares, eight of which are set aside for the production of various coffee varieties including Typica Mejorada, Caturra, Castillo and Sidra.” the roaster’s page (opens in a new tab)

Country of origin

“For Pepe, the ability to live on the land and support the development of Ecuador are major motivations to continue his work.” the roaster’s page (opens in a new tab)

Processing

“Fermentation CMX Carbonic Maceration DX Dry Fermentation EX Extended Fermentation HX Hypoxia Fermentation MX Macerated Fermentation NX Natural Fermentation SX Slow Fermentation WX Washed Fermentation YX Yeast Fermentation EXTRACTION RECOMMENDATIONS Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters: Coffee: 20g.” the roaster’s page (opens in a new tab)

Cup score

“Ivica Cvetanovski Founder, Coffea Circulor SCA SCORE 90.75 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world class skill and care.” the roaster’s page (opens in a new tab)

Roast date on the bag

“To ensure best possible experience use within 3 months after roast date and 2 weeks after opening.” the roaster’s page (opens in a new tab)

Roast level

A further 2 facts on this page were read from part of the shop page that holds no sentence — a menu or a product grid — so there is nothing to quote for them.

Taken from the roaster’s own pages, and nothing here has been verified by us or by an independent body. What we store is a passage of page text cut around the fact, so one shown with an ellipsis is a passage we cannot see the start or the end of; only the fully quoted ones are complete sentences.