Pepe Jijon SyOxidator

We’re thrilled to introduce this extraordinary Sidra from Finca Soledad! Pepe Jijon and his team have applied a unique twist to the traditional washed process, resulting in what they’ve named the “Syoxidator Washed” Sidra.

Sidra is a rare and exceptional coffee varietal, known for its complex flavor profile that often combines the best qualities of Bourbon and Typica. Originating from Ecuador, Sidra is celebrated for its vibrant acidity, fruity notes, and refined sweetness. Its cultivation requires careful attention to detail, making it a favorite among specialty coffee enthusiasts.

At Finca Soledad, Pepe’s team begins the Syoxidator process by allowing the coffee cherries to ferment aerobically in an open environment, encouraging an oxidized fermentation. After this initial phase, the cherries are pulped and then sealed in tanks for 48 hours to ferment further in their mucilage. Finally, the coffee is washed and dried for 20 days, alternating between indirect and direct sunlight.

The result is a Sidra with an incredibly velvety mouthfeel and a flavor profile that stands out even among the finest coffees. We couldn’t be more excited to share this rare gem with you!

Farm: Finca Soledad
Farmer: Pepe Jijon
Location:  Imbabura, Ecuador
Altitude: 1515 masl
Varietal: Sidra
Process: SyOxidator Washed

Expect notes of: clementine, caramel, orange cake, velvety

ABOUT THE FARM

Pepe Jijon, once a renowned mountaineer and explorer, has traded the thrill of summits for the tranquility of the land. After years of global adventure, he found his true calling at Finca Soledad, where he now cultivates not only coffee but also a deep connection to nature. Nestled in the Intag Valley of North Ecuador, Finca Soledad spans 120 hectares of cloud forest, with 4 hectares dedicated to producing exceptional coffee varieties like Typica Mejorado, Gesha, and Sidra.

Pepe’s approach to coffee farming is deeply influenced by biodynamic principles, believing in the significance of the full moon cycle for harvesting and the importance of listening to nature. This philosophy, combined with the natural beauty of the valley and the restored forest surrounding the farm, is reflected in every cup of coffee produced at Finca Soledad.

Beyond farming, Pepe has also ventured into roasting and distributing coffee locally, gaining unique insights by having a lab and roasting facility on-site. This new chapter in his life complements his past as the first Latin American to solo climb all seven summits—the highest peaks on each continent. Today, Pepe channels his explorer’s spirit into coffee production, nurturing the land and advocating for a greener planet.