2026 Jose Jijon; Finca Soledad Zero, New Season - Ecuador — supplied coffee image 1

Editorial sacred-geometry artwork for 2026 Jose Jijon; Finca Soledad Zero, New Season - Ecuador; not a documentary photograph

Editorial illustration

🇪🇨Ecuador · Imbabura

2026 Jose Jijon; Finca Soledad Zero, New Season - Ecuador

Roasted by Sey CoffeeRoaster's website

EXPERIMENTAL PROCESS

TagsEcuador Imbabura Typica Mejorado Arabica Single origin Specialty Finca Soledad Jose Jijon Sey Coffee Independent

🇪🇨EcuadorTypica Mejorado

Brand

SEY Coffee

Roaster website

Visit website

Country

🇪🇨Ecuador

Region

Imbabura

Town

Valle De Intag

Farm / Station

Finca Soledad

Farmer / Producer

Jose Jijon

Species

Arabica

Type

Single origin

Grade

Specialty

Variety

Typica Mejorado

Process

—

Roast

—

Tasting notes

blackcurrant jam, pomegranate, floral finish, high-mountain oolong

Fermentation

Three days as intact cherry in open crates in a climate-controlled darkroom, followed after depulping by four days submerged in GrainPro in the river.

Drying

15 days in a climate-controlled darkroom.

Product page

Roaster's site

Date reviewed

—

Why some details are blank

process idZero is a bespoke multi-stage sequence rather than a standard named process, and no existing generic process record precisely represents it.
roast levelSEY’s exact archived page does not publish a roast-level label for this release.
brew recommendationNo lot-specific brew recipe is published for this exact release; generic SEY recipes are not assigned to the coffee.

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
2026 Jose Jijon; Finca Soledad Zero, New Season - 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
Jose Jijon
Documented
07
The region
Imbabura
Documented
08
The country
🇪🇨Ecuador
Documented

From the producer

Jose Jijon, alongside his family, operates Finca Soledad, a farm established in 2010 that prioritizes environmental preservation and biodynamic farming. The farm is situated within a large area of cloud forest, with only a small portion dedicated to coffee production.

From the roaster

Sey Coffee is a Brooklyn-based roastery focused on sourcing and roasting complex, dynamic coffees through long-term, transparent relationships with producers. They emphasize detailed product information and sustainable practices throughout their supply chain.

Why this coffee is noteworthy

Zero marks José Jijón’s first processing method designed entirely by him at Finca Soledad, with the process disclosed step by step instead of reduced to a vague experimental label.

The honest process breakdown

WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?

Whole-cherry rest

Peak-ripe cherries were held in open crates in a climate-controlled darkroom for three days.

Cold-morning depulping

The rested cherries were depulped during the cold morning.

Submerged fermentation

The depulped coffee was sealed in GrainPro and held underwater in the river for four days.

Controlled drying

The coffee dried for 15 days in a climate-controlled darkroom.

What was added?

Nothing was added to the coffee.

What wasn't added?

No fruit, flavoring agent or external aromatic ingredient is documented.

Why it matters

The multi-stage temperature-controlled sequence is José Jijón’s first original process at Finca Soledad and the beginning of his Zero experiment series.

What you might taste

SEY reports blackcurrant jam, pomegranate and a lingering floral finish reminiscent of high-mountain oolong.

Sources for these process claims

· https://www.seycoffee.com/products/2026-jose-jijon-finca-soledad-zero-new-season-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 2026-10-25) 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 Soledad →Meet the farmer: Jose Jijon →

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Suggestions are selected from recently updated, published coffee profiles sharing documented origin, farm, producer, variety, process or tasting notes. This is a bounded discovery sample, not an exhaustive catalog ranking; availability is only a dated source observation.

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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