Editorial illustration
Editorial illustration
Editorial illustration
Editorial illustration
2025 Pepe Jijón; Finca Soledad, New Season - Ecuador
- drying durationSEY identifies raised-bed drying but does not publish a duration for this exact lot.
- roast dateNo exact roast date was found for the historical retail bag.
- formal gradeNo exact formal green-coffee grade was published for this release.
- original tasting scoreThe owner has not supplied an original tasting score or approval for this profile.
- public sentimentNo qualifying independent exact-release tasting review or consumer rating was found.
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.
- 01The name on the bag2025 Pepe Jijón; Finca Soledad, New Season - Ecuador
- 02The brand
- 03The roaster
- 04The variety
- 05The farm
- 06The farmer
- 07The region
- 08The country
Pepe Jijón is a dedicated producer who manages Finca Soledad, a biodynamic and organic farm characterized by high biodiversity. He is recognized for his commitment to nature and energy, which he integrates into every lot of coffee he produces.
Sey Coffee highlights this selection as a privileged annual offering from a remarkable farm. They emphasize the coffee's complex profile and the inspiring, environmentally conscious practices of the producer.
A fully documented September 2025 TyOxy-washed Mejorado from Pepe Jijón’s biodiverse Finca Soledad, kept distinct from the farm’s earlier 63 kg and later second-harvest releases.
WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?
Kept the September 2025 New Season lot separate from earlier and later Finca Soledad TyOxy releases.
Confirmed producer, farm, variety, region, altitude, harvest, fermentation sequence, raised-bed drying, tasting notes, green-coffee transparency, and sold-out status from SEY.
Added Cherrybook’s archived $45 price and 250 g package for this exact release.
Mapped Spro’s exact-release 3/5 roast indicator to the schema’s Medium label; this is catalog metadata, not an owner tasting observation.
Structured historical $45 USD retail price for 250 g, Medium roast-level normalization from Spro’s 3/5 indicator, and refreshed exact-release availability and evidence notes.
No drying duration, roast date, formal grade, brew recipe, owner tasting score, or public sentiment score was inferred.
This release is now structurally complete enough for fact-checked publication while remaining separate from Finca Soledad’s other TyOxy lots and from any owner tasting review.
SEY reports tree tomato, black currant, and molasses.
- · https://www.seycoffee.com/products/2025-pepe-jijon-finca-soledad-new-season-ecuador
- · https://cherrybookcoffee.com/coffee/sey-2025-pepe-jijon-finca-soledad-new-season-ecuador
- · https://www.spro.so/coffees/3620
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.
What the internet is saying about this coffee
Our research pipeline scanned public reviews, videos, forums and discussions for this coffee (last pass 2026-11-04) and found no independent review of this exact release that meets our verification standards. When qualifying sources appear, they'll be published here.
Spro lists the exact release but reports zero reviews. Cherrybook’s CBI and roaster-level Reddit summary are catalog/context signals, not exact-coffee independent tasting reviews, so they are excluded from public sentiment.
Until then, meet the people behind it:
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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.