Pepe Jijón Finca Soledad TyOxy Washed Mejorado | Ecuador
£49.95
- Fig, Tree Tomato, Raspberry, Hibiscus
Additional information
Coffee Details
- Country of Origin
- Ecuador
- Region
- Imbabura
- Varietal
- Mejorado
- Process
- Washed
- Roast Level
- Ultra-Light
- Producer
- Pepe Jijón
- Farm
- Finca Soledad
- Altitude
- 1515 masl
Rest guidance
Recommended rest: 4 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Fig, Tree Tomato, Raspberry, Hibiscus
Overall profile
Soft and delicate: hibiscus leads, with the sparkling acidity of raspberry and tree tomato, and a subtle hint of fig.
Sensory profile
- Acidity
- 2/5
- Body
- 2/5
- Sweetness
- 2/5
- Funk
- 0/3
- Adventurous
- 4/5
About SEY Coffee
Brooklyn-based SEY pursues crystal-clear expressions of exceptional green coffee. Its light, carefully developed roasts build on close producer partnerships, transparent buying and an uncompromising commitment to quality, sustainability and letting each coffee speak for itself.
Roaster notes
Ecuador — Pepe Jijón Finca Soledad Mejorado "TyOxy" (Washed)
Tastes Like — 🌺 Hibiscus • 🍇 Raspberry • 🍅 Tree Tomato • 🍑 Fig
DETAILS
- Producer: Pepe Jijón
- Farm: Finca Soledad
- Region: Imbabura, Ecuador
- Varietal: Mejorado
- Process: Washed (TyOxy: oxidation, dry fermentation, darkroom drying)
- Altitude: 1,515 masl
- Harvest: August 2026
- DDP: $160.34/kg (green)
INTRO
Pepe brings an artist's intuition to his coffee, and this TyOxy lot is another stunning expression of his work. Compared with previous lots, it reveals a softer, more delicate side of a profile SEY has come to know well. In the cup: hibiscus, the sparkling acidity of raspberry and tree tomato, and a subtle hint of fig.
THE PRODUCER
Pepe Jijón is an inspiring producer with an equally remarkable farm. Finca Soledad is a biodynamic operation set within 120 hectares (about 300 acres) of cloud forest, one of the most ecologically rich environments SEY has encountered. He cultivates Sidra, Gesha, and Mejorado on a 4-hectare (about 10-acre) plot within it. Beyond coffee, Soledad is a community-oriented project through which Pepe and his family provide support and employment to single mothers in the area.
Mejorado is a variety mainly grown in Ecuador, colloquially called Typica Mejorado, but genetic testing by World Coffee Research shows it is actually a Bourbon variety cross-pollinated with an Ethiopian landrace.
THE PROCESS
The Washed process for this lot involves:
🍒 Hand-picking — cherries picked at peak ripeness
🧫 No flotation — intentionally omitted to preserve wild yeasts
🌬️ In-cherry oxidation — held in shallow layers in open crates for 15 hours
🌱 De-pulping — cherries de-pulped
🛢️ Dry fermentation — 48 hours in sealed tanks, mucilage intact
🚿 Washing — washed clean
💨 Airflow drying — 24 hours on raised beds with mechanical airflow
🌑 Darkroom drying — 15 days in a darkroom
☀️ Finishing — returned to raised beds to finish drying
Oxidation, fermentation, and darkroom drying all took place in the same temperature-controlled room at 16°C (61°F).
The long, cool darkroom dry is the defining step. It builds the softer, more delicate expression of Pepe's profile.
THE CUP
Soft and delicate: hibiscus leads, with the sparkling acidity of raspberry and tree tomato, and a subtle hint of fig.
Flavour Notes
🌺 Hibiscus 🍇 Raspberry 🍅 Tree Tomato 🍑 Fig
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