Ecuador La Soledad Pepe Jijon Wave Cold Ferment Typica Mejorado

We taste: Purple grape, ripe strawberries, honey

After climbing the highest peak on every continent, including Mount Everest, Jose Ignacio “Pepe” Jijon turned his passion toward growing exceptional coffee in his homeland, Ecuador. At Finca Soledad in the remote Intag Valley, Pepe cultivates rare varieties—Geisha, Sidra, and Typica Mejorado—using sustainable practices that honor the land and support the community.

Pepe's mission is simple: produce the purest expression of Ecuador’s terroir while inspiring the next generation to pursue bold dreams. Named Sprudge’s 2023 Notable Coffee Producer, Pepe’s journey from summits to soil is about pushing boundaries and creating a legacy rooted in excellence.

For Pepe, Wave is more than a process—it's a philosophy. The Wave Cold Fermentation method involves an extended fermentation period in a cold environment with a gentle river flow, lasting up to 12 days. This is followed by a meticulous dark-room drying process for 30 days. The focus is on minimizing stress to the coffee seed, allowing for a gradual transformation that preserves the integrity and complexity of its flavor.

Variety: Typica Mejorado
Process: Wave Cold Ferment

Elevation: 1515 masl