Pepe Jijon, Tyoxidator Washed - Typica Mejorada

Hydrangea is extremely excited to share, once again, coffee from legendary Ecuadorian producer Pepe Jijón - a relationship we hope to continue for many years to come.

Pepe is an inspiring grower, and Finca Soledad is a reflection of that vision. Beyond producing exceptional coffee, Soledad is a community-focused project where Pepe and his family support and employ single mothers who have been left without support. He cultivates only Typica Mejorada, Geisha, and Sidra. The farm is small, with very limited production.

Process:

The tyOxidator process is a refined variation of the washed method. Initially, the coffee undergoes aerobic fermentation in open air, encouraging controlled oxidation. It is then pulped and transferred to a sealed tank, where it ferments in its mucilage for 48 hours. Following fermentation, the coffee is washed and dried over 20 days—exposed to both indirect and direct sunlight to develop depth and structure.

Tasting Notes: Jasmine, Plum, Cranberry

Producer - Pepe Jijon

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.