Pepe Jijon - Ecuador

Sensory profile

A bright, complex cup, where bright notes of ripe strawberry, wildflower honey and lime zest intertwine. Lively acidity, floral sweetness and a long, refreshing finish.

Technical data

• Producer: Pepe Jijón

• Farm: Finca Soledad

• Region: Intag, Imbabura, Ecuador

• Altitude: 1515 m

• Variety: Sydra (Bourbon x Typica hybrid)

• Process: Anaerobic washed (double fermentation, 30-day drying in dark room)

• Production: Very limited

An exceptional process

Each stage is conceived as a natural choreography:

• 36 hours of anaerobic fermentation in cherries

• Depulping followed by 36 hours of fermentation on mucilage

• Rapid rinsing, followed by 30 days of slow drying in a dark room

This meticulous protocol preserves the integrity of the bean while revealing a remarkable aromatic complexity.

Why choose this coffee?

• A visionary producer: Pepe Jijón is recognized worldwide for his mastery of innovative processes and his scientific approach to coffee. At Finca Soledad, his family farm, he combines innovation and tradition to produce coffees with unique aromatic profiles.

• An innovative process: double anaerobic fermentation that sublimates each bean. Its double anaerobic fermentation, carried out in two phases (36 hours on cherry and 36 hours on mucilage), maximizes flavor development and produces a cup of remarkable complexity. Each bean is treated with scientific precision, from the strict selection of cherries to 30 days of slow drying in a dark room, to guarantee optimal organoleptic conditions.

• Unique taste: complex, fruity notes of strawberry, wildflower honey and lime, perfect for all pour-over extraction methods.