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HomeCoffeesPepe Jijon - SyOxy Sidra
Imbabura · Ecuador

Pepe Jijon - SyOxy Sidra

Washed, SyOxidator Sidra, grown at 1600 masl

Roasted by Glass Coffee

Available now· checked 3 Aug
FarmRoaster-stated
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Cupping score

88.5/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryGlass Coffee· London, United Kingdom
FarmFinca Soledad, Imbabura, Ecuador✓
ProducerJose Ignacio “Pepe” Jijon
ProcessWashed, SyOxidator✓
Harvest—
Altitude1600 masl✓
ClimateMediterranean, warm summer
VarietiesSidra✓
RoastDark✓
Tasting notespapaya, melon, cane sugar, cherry✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • papaya
    Fruity
  • melon
    Fruity
  • cane sugar
    Sweet › Brown Sugar
  • cherry
    Fruity › Cherry

Supply Chain

  1. Farm

    Finca Soledad, Imbabura, Ecuador

    Grown by Jose Ignacio “Pepe” Jijon

  2. Roastery

    Glass Coffee

  3. Coffee· viewing

    Pepe Jijon - SyOxy Sidra

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarPepe Jijon GeshaPepe Jijon EcuadorEcuador La Papaya TypicaEcuador Pepe JijonPepe JijonFinca Soledad MejoradoMore from this producerJose Ignacio “Pepe” Jijon48More from this farmFinca Soledad65 moreSame variety, exploredSidra254Similar flavour profilepapaya, melon, cane sugar1230From the same originEcuador518More from this roasterGlass Coffee19 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashed, SyOxidatorAltitude1600 maslRoastDark
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability