023 - Typica Mejorado Tyoxidator

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Experimental
  50
• Funky
  40

A clean, transparent structure supports soft complex sweetness and long char ac terful aromatics. We’ve developed a close working relationship with the renowned Ecuadorian producer Pepe Jijon over the last few years. We’re confident that this coffee is the best we’ve ever had from Pepe and Finca La Soledad. His coffees have always brought clarity and sweetness to the table, but this time he has managed to create a coffee that combines these features with astonishing complexity and depth. Much of this character was likely imparted to the coffee through the unusual processing method developed by Pepe and his team specifically for the TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. Mejorado varietal and the terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. in Ecuador. Pepe is a lover of nature, and his eco-responsible philosophy is at the heart of every coffee he produces. He believes that coffee should not be “transformed” through processing, but that the processing should instead help reveal the intrinsic characteristics of the terroir and varietal. He refers to his processing methods as “gentle”, and this really comes through in the cup. The “tyOxidator”, or “Tyoxi”, processing method was designed to maintain the clarity associated with washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. coffees while bringing added complexity through carefully controlled fermentation stages. The process begins with an open-air fermentation, allowing ripe cherries to oxidise naturally. This stage supports the internal fermentation of the fruit, laying the groundwork for flavour development. Once pulped, the beans—still coated in mucilage—are moved into sealed tanks for 48 hours of anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion.. This environment supports stable microbial activity, contributing to the development of aroma and sweetness. After this, the coffee is washed and dried following conventional washed protocols. The distinguishing element of Tyoxi lies in its two-part fermentation approach: first aerobic, then anaerobic. Together, these stages help bring depth and sweetness to the cup while allowing the characteristics of the