Editorial sacred-geometry artwork for 2025 Pepe Jijón; Finca Soledad, TyOxy - Ecuador; not a documentary photograph

Editorial illustration

🇪🇨Ecuador · Imbabura

2025 Pepe Jijón; Finca Soledad, TyOxy - Ecuador

Roasted by Sey CoffeeRoaster's website

EXPERIMENTAL PROCESS

TagsEcuador Imbabura Typica Mejorado Washed Light roast Arabica Single origin Finca Soledad Pepe Jijón Sey Coffee Independent

🇪🇨EcuadorWashedTypica MejoradoLight roast

Brand

SEY Coffee

Roaster website

Visit website

Country

🇪🇨Ecuador

Region

Imbabura

Town

—

Farm / Station

Finca Soledad

Farmer / Producer

Pepe Jijón

Species

Arabica

Type

Single origin

Grade

Not specified

Variety

Typica Mejorado

Process

Roast

Light

Tasting notes

dark berries, currants, hibiscus

Fermentation

Hand-picked ripe cherry held in open tanks for 12 hours, then depulped and dry-fermented for 24 hours in sealed tanks with mucilage intact before washing.

Drying

Raised beds; duration not disclosed.

Product page

Roaster's site

Date reviewed

—

Why some details are blank

drying durationSEY identifies raised-bed drying but does not publish a duration for this exact lot.
TyOxy conditionsThe exact release does not publish fermentation temperature, measured oxygen level, or microbial/inoculation data.
formal green gradeThe exact release provides provenance and direct green cost but no formal green-coffee grade.
bag-specific roast dateNo public exact-release source establishes the roast date of a particular retail bag.
numeric public sentimentThe qualifying independent exact-release discussion is qualitative and supplies no numeric scores.

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 Pepe Jijón; Finca Soledad, TyOxy - 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 Soledad
Documented
06
The farmer
Pepe Jijón
Documented
07
The region
Imbabura
Documented
08
The country
🇪🇨Ecuador
Documented

From the producer

Pepe Jijón operates Finca Soledad, a biodynamic and organic farm in Ecuador's Intag Valley that prioritizes biodiversity. He cultivates only three varieties—Sidra, Gesha, and Mejorado—on a small portion of his 120-hectare property.

From the roaster

Sey Coffee is a Brooklyn-based roastery focused on sourcing dynamic, high-quality coffees through long-term, transparent relationships with producers. They emphasize light roasting to highlight the inherent characteristics of the coffee.

Why this coffee is noteworthy

A 63 kg experimental TyOxy-washed Mejorado whose exact page resolves the apparent year mismatch: the 2025 product label contains a September 12, 2024 harvest.

The honest process breakdown

WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?

Open-tank cherry rest

Peak-ripe whole cherries were held in open tanks for 12 hours.

Depulping and sealed dry fermentation

The coffee was depulped, then dry-fermented for 24 hours in sealed tanks with the mucilage intact.

Washing

After fermentation, the coffee was washed.

Raised-bed drying

SEY identifies raised-bed drying but does not publish the duration for this lot.

What was added?

SEY's exact release discloses no added fruit, commercial cultures, sweeteners, or flavorings.

What wasn't added?

No co-ferment ingredient or post-roast flavoring is disclosed.

Why it matters

TyOxy is SEY's name for this carefully staged oxidative and sealed-fermentation sequence. The exact source supports an experimental washed classification, but not assumptions about temperature, oxygen measurement, or inoculation.

What you might taste

SEY lists dark berries, currants, and hibiscus; an independent exact-release discussion also reports sparkling acidity, sweetness, and a divisive tomato-like aroma.

Sources for these process claims

· https://www.seycoffee.com/products/2025-pepe-jijon-finca-soledad-tyoxy-ecuador
· https://www.reddit.com/r/pourover/comments/1lkrq6k

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

What the internet is saying

WE FOUND 1 RELEVANT PUBLIC SOURCES

AI-synthesized from publicly available information retrieved 2026-11-04. This is research, not our original tasting review.

What the sources say

One independent exact-release discussion is mixed. Brewers found sparkling acidity, sweetness, and a long sweet finish, but several also reported a pronounced tomato or marinara-like aroma and debated whether rest, roast development, or extraction intensified it.

What people love

Sparkling acidity, sweetness, currant-and-hibiscus alignment, and an exceptionally persistent sweet finish.

What people don't

A tomato, tomato-juice, or marinara-like aroma dominated some brews; commenters discussed additional rest and higher extraction as possible ways to reduce the savory impression.

Flavors people keep mentioning

sparkling aciditysweetcurranthibiscustomatomarinaralong finish

Internet sentiment

A qualitative summary of public sources, including context. Not a coffee score.

Mixed — qualitative exact-release discussion

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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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