Argon Selection
Manhattan

Pepe Jijon - 15g

Elstar Apple • Lemon Verbena • Honey
Peaked: Day 50
$10

Spirits are always high when Pepe’s coffee lands back onto our offerlist! This coffee undergoes Pepe’s “Wave Honey” process. The cherries undergo an initial fermentation in tanks for 72 hours then get dried very slowly in a dark room using intermittent temperatures for up to 50 days.Once the desired humidity is met, the coffee is put into grainpro bags to stabilize for 1 month.  We’re tasting Elstar apple, lemon verbena and honey!  

Producer Pepe Jijon
Origin Imbabura, Ecuador
Variety Sidra
Process Wave Honey
The aroma compounds that usually sit behind these tasting notes. It's estimated from the roaster's notes, not a lab test. Hover over a compound to see what it tastes like.
The aroma compounds that usually sit behind these tasting notes. It's estimated from the roaster's notes, not a lab test. Tap a compound to see what it tastes like.
RETENTION TIME →
  1. 01
    Ethyl Acetate 33%
    Bright Ferment Lift
  2. 02
    Ethyl 2-Methylbutanoate 80%
    Crisp Elstar Apple
  3. 03
    Phenylacetaldehyde 55%
    Honeycomb
  4. 04
    Citral 62%
    Lemon Verbena
  5. 05
    Furaneol 44%
    Honeyed Sweetness
The acids most likely behind the acidity you'll taste, estimated the same way.
The acids most likely behind the acidity you'll taste, estimated the same way.
RETENTION TIME →
  1. 01
    Citric Acid 58%
    Lemon Verbena Brightness
  2. 02
    Malic Acid 76%
    Apple Crispness
  3. 03
    Quinic Acid 28%
    Clean Dry Finish
  4. 04
    Lactic Acid 50%
    Honeyed Roundness