Pepe Jijon x Brian Quan- 50th Birthday Anaerobic Sidra - Ecuador

ABOUT THIS COFFEE AND PRODUCER

The man, the myth, the legend, Pepe Jijon himself brought this exclusive lot just for us when he came to visit us in the Bay Area. Anaerobic fermentations are uncommon from Pepe as the bulk of Finca Soledads coffee are processed in the form of oxidator and wave processes. This is the first release of an anaerobic washed Sidra from Pepe similar to the anaerobic Gesha’s from earlier this year carried by a few notable roasters. The fermentation time was also extended to 50 hours on account of this lot being harvested on Pepe’s 50th birthday. A very small but symbolic lot from one of the best producers in the world.

From Pepe: 
Harvest date: 25 July 2024 ( my 50th birthday ) -unique lot -
Process :
-  50 hour cherry fermentation in sealed tank
- Depulp and 24 hour mucilage fermentation
- Slow dry with dark room for 35 days
Cultivar : original 2011 Sydra lot

WHY WE SELECTED THIS COFFEE

This coffee was selected for us and Brian Quan, by Pepe Jijon himself. This coffee symbolizes a great relationship between Moonwake, Pepe and Brian and is the perfect time for our first official collaboration together.

During Brian's visit to Pepe’s farm, he had the opportunity to immerse himself in Pepe’s unique approach to cultivating exceptional coffee. Pepe then personally carried this limited lot back to the Bay Area in December, a journey that reflects the passion and dedication behind producing specialty coffee - which transcends beyond achieving a minimum Q score.

In profiling this coffee, we partnered closely with Brian to determine the best qualities to showcase. We were surprised that the extra fermentation did not add any funk as it was still a clean anaerobic coffee with high complexity and florality. As a result of this testing process, Brian helped hone in on a profile that really highlights the zesty citrus acidity that gives it a noticeable punchy quality. This roast style perfectly showcases the impeccable execution of the anaerobic fermentation process — that boosted acidity without sacrificing nuance. We will be fine tuning the profile for production to keep some of the impressive florals and other complexity while keeping that bright lime zest flavor.

This is a one-of-a-kind, ultra-limited lot that holds a special place in our hearts—and we think it tastes incredible. We hope you enjoy it!

Artwork illustration by @jessjlin illustrations