“All received funds from Pepe's coffees will be returned back to Pepe to enable him to continue his work." Ivica Cvetanovski Founder, Coffea Circulor SCA SCORE 90.75 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world class skill and care. Low level of energy throughout enabling extensive and controlled build. Focus is on preserving the volatile compounds, express berries and highlight acidity. GENESIS Producer José Pepe Jijón Country Equador Region Intag Valley, Imbabura Altitude 1,515 masl Varietal Typica Mejorada Process Wave Lot size 20kg Trade 55.00 USD/kg SENSORY EXPERIENCE WAVE Aroma Fruit candy, Raspberry, Strawberry Flavor Blueberry, Honey, Mango, Raspberry Aftertaste Cinnamon, Guava, Strawberry, Mid Acidity Bing cherry, Raspberry, Malic, Mid-High Body Juicy, Light, Mid Balance Synergetic SYNOPSIS José Pepe Jijón is an Ecuadorian force of nature. Pepe was born in Brazil in 1974 and is a psychologist by trade. He has also conquered Everest. His passion for coffee culture propelled him to gain several important certifications in the search of excellent coffee gifted by the land of Imbabura. One of his principle motivations to work in coffee production has been the possibility of contributing to economic and environmental sustainability around his region and the world, as well as the ability to enjoy the flowering of the coffee plant. For Pepe, the ability to live on the land and support the development of Ecuador are major motivations to continue his work. As a coffee grower, Pepe believes that technical support and economic justice are key to keep moving forward and continue being an important agent in development. Finca Soledad stands at 1,515 masl in a terrace rising above the Intag Valley in the Imbabura province in Ecuador. Surrounded by endemic trees in biodynamic balance the terroir expresses just what nature has to give in full. Pepe listen carefully to the silent language intrinsic to our ecosystem to develop profiles that enhance vibrant and delicate notes. The farm stretches over 120 hectares, eight of which are set aside for the production of various coffee varieties including Typica Mejorada, Caturra, Castillo and Sidra. There are other projected varieties to emerge in due time, namely Gesha. In Pepe's own words: "My work with Typica is a work in progress". CONTRIBUTION, MITIGATION AND ADAPTATION Pepe is the first to embrace and implement the Coffea Circulor’s True Development Cost (TDC) to enable consumers to better take part of and understand production costs of a coffee producer’s life. It takes great effort to develop new and unconventional processing formulas to bring new experiences. Particular to varieties that are not exposed to unconventional fermentation formulas, this is crucial for consumers to understand where and how costs translate into production. Once a fermentation formula is stable, the price consumers are “used to" - the Customer Expectancy Price (CEP). All funds from the coffee will be brought brought back to Pepe to help and enable Pepe to grow and develop future varieties. Your contribution is therefore significant. FINCA SOLEDAD Finca Soledad stands at 1,515 masl in a terrace rising above the Intag Valley in the Imbabura province in Ecuador. Surrounded by endemic trees in biodynamic balance the terroir expresses just what nature has to give in full. Pepe listen carefully to the silent language intrinsic to our ecosystem to develop profiles that enhance vibrant and delicate notes. The farm stretches over 120 hectares, eight of which are set aside for the production of various coffee varieties including Typica Mejorada, Caturra, Castillo and Sidra. There are other projected varieties to emerge in due time, namely Gesha. Typica JJ, named after Pepe’s son, José & José, worked hand to hand developing this fermentation formula during COVID lockdown resulting in a double fermented coffee. After hand selection and disinfect