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Weight: 100g
Location: Ecuador, Imbabura, Intag Valley
Farm Owner: Jose “Pepe” Jijon
Roast Degree: Nordic Light
Processing: Wave Washed
Varietal: Gesha
Altitude: 1515m
Crop Year: 2025
Rose and Longan wafts into your nose when hot, with the first sips revealing a deep lychee sweetness complimented with a hint of hibiscus. As the coffee cools down, the flavours meld into winter melon tea and sugar cane juice all wrapped in a soft aromatic note of rose complimented with a bit of mandarin juice.
What does the “wave” in wave washed mean?
In Pepe’s own words, wave is moreso a philosophy rather than a SOP. Cherries are picked ripe at his farm where they will spend 2 days in a cold room sealed in a bucket before they are subsequently depulped and left to soak in its mucilage for 2 days below 17C.
The coffee is then rinsed with clean water and left to dehydrate in a dark room for 30 days, where by then it is ready for export.
What underpins wave processing in this context is to ensure the coffee itself never undergoes excessive fermentation which is often caused by overheating due to external factors (normally ambient temperature). This ensures the taste of the coffee itself (a combination of both terroir and varietal) is kept as intact as possible.
Weight: 100g
Location: Ecuador, Imbabura, Intag Valley
Farm Owner: Jose “Pepe” Jijon
Roast Degree: Nordic Light
Processing: Wave Washed
Varietal: Gesha
Altitude: 1515m
Crop Year: 2025
Rose and Longan wafts into your nose when hot, with the first sips revealing a deep lychee sweetness complimented with a hint of hibiscus. As the coffee cools down, the flavours meld into winter melon tea and sugar cane juice all wrapped in a soft aromatic note of rose complimented with a bit of mandarin juice.
What does the “wave” in wave washed mean?
In Pepe’s own words, wave is moreso a philosophy rather than a SOP. Cherries are picked ripe at his farm where they will spend 2 days in a cold room sealed in a bucket before they are subsequently depulped and left to soak in its mucilage for 2 days below 17C.
The coffee is then rinsed with clean water and left to dehydrate in a dark room for 30 days, where by then it is ready for export.
What underpins wave processing in this context is to ensure the coffee itself never undergoes excessive fermentation which is often caused by overheating due to external factors (normally ambient temperature). This ensures the taste of the coffee itself (a combination of both terroir and varietal) is kept as intact as possible.