Sourcing: Pepe Jijon - Finca Soledad
Origin: Ecuador
Region: Imbabura
Variety: Sidra
Process: Wave Washed
Roast Level: Light
In The Cup
Red Apple - Lemon Tea - Coconut - Plum
Processing
Pepe's goal is to keep this coffee alive. He developed this method of Wave processing which refers to a temperature wave that fluctuates from higher to lower temperatures, utilizing fermentation tanks and refrigerators to keep the embryo of the seed alive. First, the coffee is harvested, sorted, and cleaned manually without washing; this preserves the composition of microbes and wild yeasts as close to their natural state. Then, the cherries are fermented for 72 hours in sealed tanks, de-pulped, fully washed, and dried in a chilled dark room. This all works together to highlight the terroir and the beautiful flavors of the earth.
Pepe Jijon & Finca Soledad
Story & Background
Before his coffee journey, Pepe had a successful career in mountaineering, becoming the first Latin American to solo climb the Seven Summits. He then completely redirected his career to nourish and cultivate the earth by growing coffee in the Intag Valley in the Imbabura province of Ecuador on 4 hectares within 120 hectares of cloud forest.
Biodynamic Cultivation
Pepe views his farm as a living organism. His farm, Finca Soledad is located in a world heritage site for biodiversity. The Chocó Andino, is home to around 10,000 species of plants.
Pepes Goal is to keep the coffee alive throughout the processing and express the terroir in the cup. To do this coffee is grown under the shade of a forest canopy. Being grown in a diverse environment of trees and plants, this provides enriched soil for the coffee to grow in as well as produce a more biodiverse environment for organisms to thrive. The shade also slows down the ripening process, which results in a higher quality, more flavorful and complex profile.
Community
Finca Soledad became about more than just growing coffee; it was also about helping the community around him. Pepe and his family support and employ single mothers who have been abandoned. They all work together to create the most incredible coffee product.
More From Pepe!
Pepe Jijon - Finca Soledad: Sidra Wave Nature XTD (Competition)
$45.00 USD
This competition series Sidra coffee goes through the most unique and profound post harvest processing of any coffee. Involving extended fermentation in anaerobic tanks for 12 days, then dried in a dark room to prevent any UV exposure.
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