SEPTEMBER COFFEE COMPANY
SEPTEMBER - Pepe Jijon | Ecuador - Rainbow Wave - Sidra
SEPTEMBER - Pepe Jijon | Ecuador - Rainbow Wave - Sidra
Origin: Ecuador
Tasting Notes: Apricot, Black Tea, Red Apple
Process: Rainbow Wave
Varieties: Sidra
Producer: Pepe Jijon
Farm: Finca Soledad
Region: Imbabura
Elevation: 1515 masl
Roast Profile: Light
Recommended Brew: Filter
Roast Date:
Couldn't load pickup availability
SEPTEMBER Coffee Roasters is located in Ottawa, Canada
From SEPTEMBER
This is a coffee from our friend and award winning producer, Pepe Jijon. Our fifth harvest working with Pepe Jijón and Finca Soledad, we continually love the excellence of his work and the unique, sweet profiles of his coffees. This coffee, his Rainbow Wave Sidra, is a new processing approach that takes multiple steps of fermentation to, in Pepe's words, "highlight the best of each process."
In the cup
We taste delicate florals and and sweet apricots, florals, black tea and crisp red apples. This coffee is incredibly complex, with a light body and a sparkling finish.
About The Producer
Pepe Jijon is an award winning producer and a world famous coffee farmer. His farm, Finca Soledad, is a community-oriented project where Pepe and his family support and employ single mothers who have been abandoned by their husbands. Pepe only grows Typica Mejorada, Geisha and Sidra. The farm is very small with limited production so we are again very thankful to have some of his coffee this year.
Processing
Named the "Rainbow Wave" for its journey across multiple fermentation stages, this processing is a multi-step innovative method that, in Pepe's words, "combines natural, honey, anaerobic, and washed processing." This highlights controlled in tank fermentation + dry room (that he claims is like a natural), followed by a controlled in mucilage drying (he claims like a honey), which is finally washed. After picking, the coffee spends 8 days undergoing a slow and cooled dark room dehydration. It is then de-pulped and dried prior to a 4 day bagged cold dark room fermentation. The parchment is then quickly rinsed and dried. While this coffee spends extended time in multiple fermentation stages, this coffee remains very clean due to the extreme care in each stage. Admirably, Pepe continues to hone Finca Soledad’s techniques by integrating his studies as a certified Q Processing Professional, learning first hand from the Best of Panama producers, ongoing thoughtful experimentation, and receiving feedback from his trusted network of world-class roasters.
Variety
A cross mutation between Bourbon and Typica, said to have originated in Ecuador. The flavour profile generally falls into high sweetness, crisp acidity and velvety body. World Coffee Research says it's possible that Sidra does not have a clear genetic identity. Instead, Sidra could be a few different varieties that farmers refer to under the same name-something the organization says is a lack of a formal seed sector.
