Editorial sacred-geometry artwork for 2025 Jose & Pepe Jijón And Francisco Vintimilla; Finca San Pedro, Lot #30 - Ecuador; not a documentary photograph

Editorial illustration

🇪🇨Ecuador · Loja

2025 Jose & Pepe Jijón And Francisco Vintimilla; Finca San Pedro, Lot #30 - Ecuador

Roasted by Sey CoffeeRoaster's website

TRADITIONAL PROCESS

TagsEcuador Loja Typica Mejorado Washed Rose Arabica Single origin Finca San Pedro Jose & Pepe Jijón and Francisco Vintimilla Sey Coffee Independent

🇪🇨EcuadorWashedTypica Mejorado

Brand

SEY Coffee

Roaster website

Visit website

Country

🇪🇨Ecuador

Region

Loja

Town

Putushio

Farm / Station

Finca San Pedro

Farmer / Producer

Jose & Pepe Jijón and Francisco Vintimilla

Species

Arabica

Type

Single origin

Grade

Not specified

Variety

Typica Mejorado

Process

Roast

—

Tasting notes

dragon fruit, honeydew, rose water

Fermentation

Held in cherry in an oxidized environment for two days, then depulped and dry-fermented overnight

Drying

Dried on raised beds

Product page

Roaster's site

Date reviewed

—

Why some details are blank

roast levelThe exact roaster listing does not label a conventional roast level.
public sentiment scoreNo qualifying independent exact-release numeric rating was found.

Spotted an error? Report a correction →

The transparency chain

FROM THE BAG
BACK TO THE LAND.

Every link we could verify, traced in one place. Follow the chain as far as it goes — when the industry doesn't disclose a link, we say so instead of guessing.

01
The name on the bag
2025 Jose & Pepe Jijón And Francisco Vintimilla; Finca San Pedro, Lot #30 - Ecuador
Named on the bag
02
The brand
SEY Coffee
Documented
03
The roaster
Sey Coffee
Documented
04
The variety
Typica Mejorado
Documented
05
The farm
Finca San Pedro
Documented
06
The farmer
Jose & Pepe Jijón and Francisco Vintimilla
Documented
07
The region
Loja
Documented
08
The country
🇪🇨Ecuador
Documented

From the producer

This lot belongs to the Fincas del Putushio collaboration associated with Pepe Jijón and Francisco Vintimilla and is titled by SEY to include Jose Jijón. The project’s San Pedro and Surya farms occupy high-elevation sites in Putushio’s dry, rugged landscape.

From the roaster

Sey Coffee is a Brooklyn-based micro roastery focused on sourcing and roasting dynamic, complex coffees through long-term supply chain relationships.

Why this coffee is noteworthy

This 2,200-meter Loja lot combines an unusually dry highland microclimate with abundant water and a clearly disclosed two-day whole-cherry oxidation stage. SEY explicitly identifies Mejorado as the Ecuadorian variety commonly called Typica Mejorado.

The honest process breakdown

WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?

Selective harvest

Cherries were hand-picked at peak ripeness.

Two-day whole-cherry hold

The intact cherries were held in an oxidized environment for two days.

Depulping and dry fermentation

The coffee was depulped and dry-fermented overnight.

Washing and raised-bed drying

The fermented coffee was washed and dried on raised beds.

What was added?

Nothing was disclosed as added.

What wasn't added?

No fruit, spices, flavorings, commercial cultures, or post-roast additives were disclosed.

Why it matters

The two-day intact-cherry hold is a material lot-specific step, but the disclosed method remains a washed process without added ingredients.

What you might taste

SEY reports dragon fruit, honeydew, and rose water.

Sources for these process claims

· https://www.seycoffee.com/products/2025-jose-pepe-jijon-and-francisco-vintimilla-finca-san-pedro-lot-30-ecuador

Coffee profile

In the database. Not tasted. Not scored.

This coffee is in our database because we can reliably document it — but we haven't tasted and scored it yet, and we never publish a score we haven't earned.

Outside reviews and internet discussion — is kept clearly separate from our own review. When we taste it, our full review appears here.

The internet pulse

What the internet is saying about this coffee

Research complete — no qualifying reviews yet

Our research pipeline scanned public reviews, videos, forums and discussions for this coffee (last pass 2026-10-26) and found no independent review of this exact release that meets our verification standards. When qualifying sources appear, they'll be published here.

What we found

Non-exact, seller, directory, generic-roaster, different-release, duplicate, and older-release sources were excluded. No qualifying independent exact-release review remains.

Until then, meet the people behind it:

Meet the farm: Finca San Pedro →Meet the farmer: Jose & Pepe Jijón and Francisco Vintimilla →

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Same coffee, different roaster?

Other roasters, same producer.

These coffees come from the same producer or farm, offered by other roasters. We never automatically declare two offerings the exact same coffee — a match requires lot, harvest and traceability details. Even a true same-lot pair can taste different: roast approach, freshness, rest and brewing all reshape the cup.

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2025 Jose & Pepe Jijón And Francisco Vintimilla; Finca San Pedro, Lot #30 - Ecuador

FROM THE BAGBACK TO THE LAND.

WHAT DID THEY ACTUALLYDO TO THIS COFFEE?

In the database. Not tasted. Not scored.

What the internet is saying about this coffee

Try these next →

Other roasters, same producer.

Your coffee interests. Every section.

FROM THE BAG
BACK TO THE LAND.

WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?