The Alchemist 001 </br> La Soledad - Ecuador </br> Pre-Order
The Alchemist 001 </br> La Soledad - Ecuador </br> Pre-Order
The Alchemist 001 </br> La Soledad - Ecuador </br> Pre-Order

The Alchemist 001
La Soledad - Ecuador
Pre-Order

£18.00

Experimental Process     Pepe Jijon, Ecuador | Typica Mejorada, Lactic Natural

Thick, Sweet, Stone Fruits.

Floral bouquet with top notes of honeysuckle, really unique tactile qualities with a mouthfeel of double cream. Lively mango and stone fruit sweetness, bright maracuya notes and cedar through a sweet well structured long satin finish.

The third character in our Profile Series, The Alchemist is born from One Hundred Years of Solitudes' Melquiades. The Alchemist should present us with new ideas on processing and allow us to experiment. These lots amaze us with new and crazy flavour profiles. The aim is to work with producers to develop pico-lots for limited release, this gives producers a platform to dive deep into experiments with the comfort of knowing the lot has been purchased, and it gives us the chance to taste some exciting coffees.

 

Producer Pepe Jijon
Farm
La Soledad
Region Intag, Imbabura
Country Ecuador
Cultivar Typica Mejorada
Fermentation 24H Lactic Fermentation - 2% Salt Solution
Drying
Sun Dried - 60 Days
Altitude 1550 masl 

Finca Soledad is an 8 hectare lot in the Intag Valley, on the Cotacachi Cayapas Reserve. Our producer Pepe Jijon is a Brazil born ex-professional climber, with a deep passion for economic and environmental sustainability for Ecuador. Pepe is very personable, and he's bonded with partners throughout the supply chain, his goal is making sure these coffees are understood, with the right context. He is the single most enthusiastic coffee lover I've ever come across, and his energy is super inspiring!

Unique to Ecuador, Typica Mejorado is a very unique variety, originally developed on a commercial farm by Nestle for yield and disease resistance. Confusingly named, this variety was originally mistaken for having Typica heritage, though genetic testing by World Coffee Research proved different. Mejorada actually has a Bourbon-Geisha quality and parenthood, most likely Bourbon cross-pollinated with an Ethiopian Landrace variety.

Dry Dose 12g
Beverage Weight 204g
Time 2m40s
Temperature 92°C

Origin

Producer Pepe Jijon
Farm
La Soledad
Region Intag, Imbabura
Country Ecuador

Coffee Specification

Cultivar Typica Mejorada
Fermentation 24H Lactic Fermentation - 2% Salt Solution
Drying
Sun Dried - 60 Days
Altitude 1550 masl 

About the Farmer

Finca Soledad is an 8 hectare lot in the Intag Valley, on the Cotacachi Cayapas Reserve. Our producer Pepe Jijon is a Brazil born ex-professional climber, with a deep passion for economic and environmental sustainability for Ecuador. Pepe is very personable, and he's bonded with partners throughout the supply chain, his goal is making sure these coffees are understood, with the right context. He is the single most enthusiastic coffee lover I've ever come across, and his energy is super inspiring!

About the Variety

Unique to Ecuador, Typica Mejorado is a very unique variety, originally developed on a commercial farm by Nestle for yield and disease resistance. Confusingly named, this variety was originally mistaken for having Typica heritage, though genetic testing by World Coffee Research proved different. Mejorada actually has a Bourbon-Geisha quality and parenthood, most likely Bourbon cross-pollinated with an Ethiopian Landrace variety.

Brewing Guide

Dry Dose 12g
Beverage Weight 204g
Time 2m40s
Temperature 92°C