Pepe Jijon Sidra

Producer: Pepe Jijon

Finca: Soledad

Variety: Sidra

Region: Imbabura, Ecuador

Elevation: 1,515 Meters

Process: Experimental Washed 

Harvest: January 2025

Notes: Raspberry jam, vanilla bean & blackberry pie.

Pepe has prepared for us a unique process of his Sidra to bring out the inherent dark fruit sweetness in this variety. My notes include quite a range: blood orange, black tea, dark fruit, sultry-sweet, chipper, black grape, blackberry, plum, heavy sugars, viscous, jammy. The cup at warmer stages is very smooth, as the cup cools there is distinguished sweetness pushing through like that of a black-raspberry confection.

This lot of Finca Soledad's Sydra was harvested at peak ripeness, held in cherry for 48 hours then depulped-dry for a 48hr. fermentation with mucilage on. Rinsed and laid out for 28 days in for dark room slow drying. Very much like a fusion of the washed and honey process with a long and even drying time. The result brings out the bottom end of the Sidra reducing the tart botanical notes you may find in this Landrace variety.  It's altogether enjoyable and interesting. 

Pepe's story and coffee farm are inspiring. Not only is he an excellent bio-dynamic farmer - he cares deeply. Pepe Jijon has taken his love for coffee and the planet to the next level. His philosophy on living harmoniously with the earth shows up in the brew. Below are some of his words on his farm and process.

"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 June 16th. A few bags remaining.

Our coffees are best cupped/brewed two weeks+ after roast.