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Facts
Country |
Ecuador |
Region |
Otavalo Canton |
Farm / Farmer |
Pepe Jose Jijón |
Variety |
Typica Mejorado |
Processing |
Washed |
Altitude |
1550 m |
Suitable For
Filter | Aeropress | Frenchpress
Farm History
Finca Soledad was founded in 2010 in the remote Intag Valley, within a geopark protected by the United Nations. Coffee farmer Pepe Jijon took leave from his career as a mountaineer and explorer to live at Finca Soledad and find a deeper connection with nature. The farm covers an area of 120 hectares and consists mainly of protected or reforested forests. Only 5 hectares are used for the cultivation of different types of coffee are grown here. Among them are Typica Mejorada, Sydra, Gesha and Panamá Geisha. "Our goal is to transform our coffee fruit into happy beans. In our processes, we take care to put as little stress as possible on the coffee beans so that they can develop their full flavor after roasting." After harvest, the cherries are pre-sorted by hand. Initially, aerobic fermentation takes place in an open environment to promote oxidative fermentation. Then the cherries are mechanically pitted and fermented in their pulp for 48 hours. For drying, we apply extreme care, relying exclusively on indirect sunlight and using longer drying times to precisely regulate water activity. The result is a harmonious cup of coffee that satisfies the environmentally conscious coffee lover satisfies."
Preparation Filter Coffee
There are many different recipes that lead to an excellent cup of coffee, the following example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. With this recipe you will brew about 270 ml of coffee, that is one cup, or two cups.
Here is a small guide:
V60 | CHEMEX | |
Water temperature | 90 – 96 °C | 90 – 96 °C |
Brewing ratio | 1:15 | 1:15 |
Dose | 18 g | 18 g |
Amount of water | 300 g | 300 g |
Grind | Medium 20 – 30 Clicks on the Comandante | Medium-coarse 24 – 35 Clicks on the Comandante |
Step by step
Step 1 Preparation:
- Grind 18 g of coffee
- Rinse the filter paper to get rid of papery flavor and preheat the brewer.
Step 2 Blooming:
- Pour in 18 g of coffee.
- Start timer.
- With approx. 40 g water, wet all coffee evenly and quickly.
Blooming prepares the coffee for the coming extraction.
Step 3 Intervals:
Use slow circular motions going inward and back outward in spirals for each pour
- 00:30 min to 120 g
- 00:50 min to 180 g
- 01:15 min to 240 g
- 01:40 min to 300 g
Finally, wait until the coffee has finished brewing and enjoy!
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Freshly ground tastes better!
Get the best our of Pepe's Typica. The Comandante® delivers precise grinding results. From espresso to French Press, everything is possible.