Ecuador | Pepe Jijon - Gesha

Finca Soledad is a meticulously managed farm set within 120 hectares of lush natural forest in the picturesque Imbabura region of Ecuador. Situated at 1,515 meters above sea level on a 4-hectare plot, Pepe specializes in cultivating Typica Mejorado, Sidra, and Gesha. This lot is a separation of Gesha harvested in September 2025. It showcases remarkable clarity and cleanliness, distinguished by its weighty florals. Tasting notes open with lemon tea, honey, and bergamot, followed by jasmine, mandarin, apricot, and honeysuckle. As the cup cools, an intriguing note of buckwheat and vanilla emerges. The body is delicate yet coating, reminiscent of honeyed black tea. We’ve been buying Pepe’s Gesha for three years, and this may be our favorite selection yet.

This is our third year working with Pepe, and as usual its a  joy to have his coffee on our menu. Pepe is deeply passionate about coffee and equally committed to the planet, practicing biodynamic and organic farming that works in harmony with the earth. Each lot of his coffee is unique, reflecting the time, place, and the many hands involved in its careful processing.
 
Cherries are picked at peak ripeness and floated to remove defects. The cherries are then left to ferment for 24 hours in an open tank before being depulped. The seeds are then fermented for 48 hours in their mucilage, rinsed, and initially dried for 3 days in the shade, followed by 30 days of slow drying in a darkroom.