Producer: Pepe Jijon Variety: Mejorado Region: Putushio, Loja, Ecuador Elevation: 2,222 Meters Above Sea Level Process: Washed Harvest: August 2025 Notes: Pink Lady Apple, starfruit and citrus. Pepe Jijon has been working arduously on a farm project further up the mountain, where the water starts to fall from ice. The past several years Pepe and his team have been working towards this very moment. This harvest of Mejorado atop Putushio has an incredible distinction and clarity. Notes of apple crisp, mango, citrus, and a delicate florality. This is a bright, light bodied & crystalline representation of Mejorado. Picked at peak ripeness. Depulped immediately, washed and shade dried for 18 days until moisture reached 10.5%. Mejorado is an Ethiopian Landrace variety crossed with Bourbon. This harvest represents our favorite likeness of this coffee type. Pepe's story and coffee farm are inspiring. Not only is he an excellent bio-dynamic farmer - he cares deeply. Pepe Jijon has taken his love for coffee and the planet to the next level. His philosophy on living harmoniously with the earth shows up in the brew. Below are some of his words on his farm and process. "We work in harmony with the environment and that is where we get our inspiration from …. Nature Wave philosophy embraces our respect and understanding of the silent language of nature. We aim to transform our coffee fruits into happy beans. In our processes we try to cause the least amount of stress to the living embryo so that when finally roasted it shines, brings synergy to the cup and happiness to the responsible consumer. The variables we use, environment, temperature, time, pressure are modulated without extreme changes to avoid stress. We focus on energy. For drying we apply the same care, using only indirect sunlight and extended times to control water activity with both washed or natural, great care day and night is required. Every lot we make is unique. An expression of the moment, the energy of the pickers, the balance of microorganisms, the weather …. All interact to create a work of art of nature & nurture" -Pepe Our coffees are best after two-weeks of roast date. This one will peak 3-9 weeks off-roast. Last Roast: Nov. 24th. A few bags remaining.

Producer: Pepe Jijon Variety: Mejorado Region: Putushio, Loja, Ecuador Elevation: 2,222 Meters Above Sea Level Process: Washed Harvest: August 2025 Notes: Pink Lady Apple, starfruit and citrus. Pepe Jijon has been working arduously on a farm project further up the mountain, where the water starts to fall from ice. The past several years Pepe and his team have been working towards this very moment. This harvest of Mejorado atop Putushio has an incredible distinction and clarity. Notes of apple crisp, mango, citrus, and a delicate florality. This is a bright, light bodied & crystalline representation of Mejorado. Picked at peak ripeness. Depulped immediately, washed and shade dried for 18 days until moisture reached 10.5%. Mejorado is an Ethiopian Landrace variety crossed with Bourbon. This harvest represents our favorite likeness of this coffee type. Pepe's story and coffee farm are inspiring. Not only is he an excellent bio-dynamic farmer - he cares deeply. Pepe Jijon has taken his love for coffee and the planet to the next level. His philosophy on living harmoniously with the earth shows up in the brew. Below are some of his words on his farm and process. "We work in harmony with the environment and that is where we get our inspiration from …. Nature Wave philosophy embraces our respect and understanding of the silent language of nature. We aim to transform our coffee fruits into happy beans. In our processes we try to cause the least amount of stress to the living embryo so that when finally roasted it shines, brings synergy to the cup and happiness to the responsible consumer. The variables we use, environment, temperature, time, pressure are modulated without extreme changes to avoid stress. We focus on energy. For drying we apply the same care, using only indirect sunlight and extended times to control water activity with both washed or natural, great care day and night is required. Every lot we make is unique. An expression of the moment, the energy of the pickers, the balance of microorganisms, the weather …. All interact to create a work of art of nature & nurture" -Pepe Our coffees are best after two-weeks of roast date. This one will peak 3-9 weeks off-roast. Last Roast: Nov. 24th. A few bags remaining.