Pepe Jijon
Rare Limited Release
Pepe Jijon
Pepe Jijon
| Country |
|
| Region | Imbabura |
| Producer | Pepe Jijon |
| Farm |
|
| Varietal | Sydra |
| Altitude | 1500 masl |
| Harvest | 2025 |
| Process | Washed |
Filter Roast
limited release – Pepe Jijon Finca Soledad
we’re excited to share something special. this is a limited release, with just 27 boxes available in the first round - a small batch of a truly exceptional coffee from Ecuador’s Finca Soledad, produced by Pepe Jijon.
shipping on August 20th, 2025, at four weeks rest - timed so it reaches you nearer the six-week mark, when we believe this coffee shines. sweet, clear, and structured - ready to brew at its peak.
every order includes our roast approach and curve for this coffee - offering a glimpse into our thinking and how we’ve aimed to honour Pepe’s work by bringing out its elegant, layered profile.
tasting
in the cup, this coffee is soft and refined - with a tea-like body and notes reminiscent of peach iced tea. a sugary sweetness carries through both aroma and taste, with delicate jasmine florals and a silky texture. as it cools, a smooth finish reveals hints of clove and lingering florals.
resting our coffees
resting our coffees
cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.
resting gives the coffee space for its true character to shine.
we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.
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producer
this lot from Pepe Jijón reflects the quiet precision and nature-led approach he’s known for at Finca Soledad. his processing methods are deliberate and deeply considered, aimed at expressing the inherent elegance of each varietal. the four hectares of coffee he has planted are completely enveloped by a forest of native trees - reforested by Pepe and his family as they work to restore land scarred by years of mining and extractive agriculture.
the Pepe farms is biodynamic, and he uses constant observation and feedback from the land to guide his decisions. he also runs a small but growing roasting operation within Ecuador, sharing coffees from Soledad and other origins like Panama with friends and local businesses. roasting, for Pepe, is as much about connection as cultivation.
at Soledad, he’s currently focused on Gesha, Typica Mejorado, and Sydra. The project originally launched on a much larger scale - with nearly 20 hectares of Castillo - but the volatility of coffee pricing quickly forced a shift. true to form, Pepe responded with honesty and adaptability, scaling down and rethinking his approach. it’s this willingness to pivot that defines his work: methodical, responsive, and always rooted in care for both the land and the people around him.