September – Pepe Jijón - Ty-oxy Ecuador
Tastes Like: 🍭 Cotton Candy · 🍒 Red Currant · 🌸 Delicate Florals
Variety: Mejorado
Country: Ecuador
Region: Imbabura
Process: Ty-Oxy Washed
Altitude: 1,515 MASL
Harvest: Summer 2025
Producer: Pepe Jijón
Farm: Finca Soledad
Roast Level: Light
This marks September's fifth consecutive harvest working with Pepe Jijón and Finca Soledad, and his Ty-Oxy Typica Mejorado continues to amaze with intense sweetness and expressive complexity. This lot is a playful yet refined coffee, with a profile that evokes some of the most memorable Kenyan microlots we’ve ever tasted.
In the cup, expect a lively red fruit profile, bright and juicy cotton candy sweetness, delicate floral aromatics, and a long, lingering Kenyan-like “Spegetti-O” finish. Sweet, memorable, and utterly delightful.
ABOUT THE PRODUCER
Pepe Jijón is an award-winning Ecuadorian coffee producer, renowned for meticulous cultivation and processing at Finca Soledad. His farm supports the local community, employing and empowering single mothers, and produces only Typica Mejorado, Geisha, and Sydra, ensuring limited, high-quality production.
PROCESSING
The Ty-Oxidator method is a playful variation of washed processing:
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Aerobic fermentation: Cherries left in open air to promote oxidized flavors
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Pulped fermentation: Coffee fermented in sealed tanks with mucilage for 48 hours
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Washing: Cherries carefully washed after fermentation
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Drying: Coffee dried for 20 days using both indirect and direct sunlight
This experimental process highlights fruity complexity, clarity, and a distinctively sweet, memorable cup.
A truly standout Ecuadorian coffee: vibrant, sweet, floral, and unforgettable—perfect for filter or espresso.