Pepe Jijón - Ty-oxy Ecuador
£39.00
Additional information
Rest guidance
About September Coffee Co.
September is an Ottawa roastery founded by Kyle and Natasha Rowsell. Its light roasts bring out natural sweetness, lively acidity and a silky texture, with coffees chosen for both clarity and character. From clean, familiar cups to unusual varieties and experimental processing, each release puts the producer’s work...
Roaster notes
Part of the Squall series, featuring rare and experimental coffees
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.
What is the roast recency?
September doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 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). 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.
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