Pepe Jijon - New Season Tyoxy Washed Mejorado | Ecuador

Varietal: Mejorado
Region: Imbabura
Altitude: 1,515 masl
Harvest: September, 2025

Process: Hand-picked at peak ripeness. Cherries were held in-cherry in open tanks for 12 hours, then de-pulped. Dry-fermented for 24 hours in sealed tanks with mucilage intact, washed, and dried on raised beds.

About Finca Soledad – Pepe Jijon

This washed Mejorado comes from Pepe Jijón’s biodynamic and organic farm, Finca Soledad, in Imbabura, Ecuador. Pepe infuses each coffee with love, nature, and energy, creating small, regenerative lots of exceptional quality. His 4-hectare coffee plot is part of a 120-hectare cloud forest, rich in biodiversity. Beyond coffee cultivation, Pepe and his family actively support their local community, including providing employment opportunities for single mothers.

Mejorado is a unique variety, genetically identified as a Bourbon cross-pollinated with an Ethiopian Landrace. This lot highlights the expressive potential of Ecuadorian coffees, offering a cup profile of tree tomato, black currant, and molasses—bright, rich, and layered.

Tastes Like: 🍅 Tree Tomato · 🍇 Black Currant · 🍯 Molasses

What is the roast recency?

SEY doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, SEY  typically roast light.

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.