Producer: Pepe Jijon Finca: Soledad Variety: Mejorado Region: Imbabura, Ecuador Elevation: 1,515 Meters Process: Washed Harvest: August 2025 Notes: Mango, Sugar Cane & Citrus. Pepe has delivered an outsanding Mejorado from Finca Soledad. The cup is well structured with a layering of notes like orange-yellow fruit, mango, mandarine and dulce de leche. The dimensionality of this coffee from hot to cool is big bodied. This Landrace has firm layers with a standout acidity and sweetness. This coffee came in at a brix of 22. Depulped after a day in-cherry. Thereafter, 24hr.s of mucilage fermentation & lightly rinsed. 48hr.s in fully shaded, indirect drying. Then dried for 20 days in a climate controlled dark room. Lastly, the coffee was dried on raised beds for 5 days. Only rain water was attributed to this crop. Pepe's story and his family's coffee-crew are inspiring. He is an excellent bio-dynamic farmer & meticulous coffee processor - he cares deeply. Pepe Jijon has taken his love for coffee and the planet to the heart of the forest. His philosophy on living harmoniously with the earth shows up in the brew. Below are some of his words on his farm and process. "Soledad coffee philosophy Finca Soledad was born 2010 in the remote Intag valley , in a protected United Nations World Heritage GEOPARK. The farm is 120 hectares mainly of protected or replanted forests . We grow coffee in only 5 hectares, mejorada, Sydra , Gesha and panamá geisha . We work in harmony with the environment and that is where we get our inspiration from …. Nature Wave philosophy embraces our respect and understanding of the silent language of nature. We aim to transform our coffee fruits into happy beans. In our processes we try to cause the least amount of stress to the living embryo so that when finally roasted it shines, brings synergy to the cup and happiness to the responsible consumer. The variables we use, environment, temperature, time, pressure are modulated without extreme changes to avoid stress. We focus on energy. For drying we apply the same care, using only indirect sunlight and extended times to control water activity with both washed or natural, great care day and night is required. Every lot we make is unique. An expression of the moment, the energy of the pickers, the balance of microorganisms, the weather …. All interact to create a work of art of nature & nurture" -Pepe Last Roast: February 2nd. A few bags remaining. Our coffees are best cupped/brewed two weeks+ after roast.

Producer: Pepe Jijon Finca: Soledad Variety: Mejorado Region: Imbabura, Ecuador Elevation: 1,515 Meters Process: Washed Harvest: August 2025 Notes: Mango, Sugar Cane & Citrus. Pepe has delivered an outsanding Mejorado from Finca Soledad. The cup is well structured with a layering of notes like orange-yellow fruit, mango, mandarine and dulce de leche. The dimensionality of this coffee from hot to cool is big bodied. This Landrace has firm layers with a standout acidity and sweetness. This coffee came in at a brix of 22. Depulped after a day in-cherry. Thereafter, 24hr.s of mucilage fermentation & lightly rinsed. 48hr.s in fully shaded, indirect drying. Then dried for 20 days in a climate controlled dark room. Lastly, the coffee was dried on raised beds for 5 days. Only rain water was attributed to this crop. Pepe's story and his family's coffee-crew are inspiring. He is an excellent bio-dynamic farmer & meticulous coffee processor - he cares deeply. Pepe Jijon has taken his love for coffee and the planet to the heart of the forest. His philosophy on living harmoniously with the earth shows up in the brew. Below are some of his words on his farm and process. "Soledad coffee philosophy Finca Soledad was born 2010 in the remote Intag valley , in a protected United Nations World Heritage GEOPARK. The farm is 120 hectares mainly of protected or replanted forests . We grow coffee in only 5 hectares, mejorada, Sydra , Gesha and panamá geisha . We work in harmony with the environment and that is where we get our inspiration from …. Nature Wave philosophy embraces our respect and understanding of the silent language of nature. We aim to transform our coffee fruits into happy beans. In our processes we try to cause the least amount of stress to the living embryo so that when finally roasted it shines, brings synergy to the cup and happiness to the responsible consumer. The variables we use, environment, temperature, time, pressure are modulated without extreme changes to avoid stress. We focus on energy. For drying we apply the same care, using only indirect sunlight and extended times to control water activity with both washed or natural, great care day and night is required. Every lot we make is unique. An expression of the moment, the energy of the pickers, the balance of microorganisms, the weather …. All interact to create a work of art of nature & nurture" -Pepe Last Roast: February 2nd. A few bags remaining. Our coffees are best cupped/brewed two weeks+ after roast.