Ecuador | Pepe Jijon

Finca Soledad is a meticulously managed farm nestled within 120 hectares of lush natural forest in the picturesque region of Imbabura, Ecuador. Located at an elevation of 1515 MASL on a 4-hectare plot, the farm, overseen by Pepe, specializes in cultivating Typica Mejorado, Sidra, and Gesha. This particular lot is a separation of Mejorado, harvested in September 2025, and it underwent Pepe's famous TyOxy washed process. The result is a incredibly sweet cup with crisp acidity. We find notes of sugary red berries, pomegranate and blackberry.

This is our third year working with Pepe, and it's a joy to have his coffee back 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 in the open environment before being depulped. Once depulped the seeds are fermented in sealed tanks in its mucilage for 48 hours. The seeds are then washed and dried in indirect and direct sunlight for 20 days and finished drying in a climate controlled dark room.