Pepe Jijón and family

José Ignacio “Pepe” Jijón is a prominent figure in the specialty coffee industry, known for his transformative work at Finca Soledad in the Intag Valley of Imbabura, Ecuador. Born in 1974, Jijón transitioned from a career as a mountaineer—having achieved the 'Seven Summits'—to coffee farming in 2010. His entry into the industry was rooted in a vision of ecological restoration; the farm began as a reforestation project that has since successfully planted over 25,000 trees, converting previously deforested land into a thriving, biodiverse ecosystem.

Finca Soledad operates at an altitude of 1,515 meters above sea level, providing an ideal microclimate for high-quality Arabica production. The farm is characterized by its community-oriented approach, where Jijón and his family prioritize social responsibility, including the employment and support of single mothers in the region. This commitment to sustainability extends beyond the environment to the economic viability of his farm, as Jijón emphasizes the necessity of technical support and economic justice for smallholder development.

Jijón is celebrated for his meticulous approach to coffee processing, often experimenting with innovative techniques to highlight the inherent qualities of his cultivars. He works primarily with high-value varieties, including Geisha, Sidra, and Typica Mejorado. His signature 'Wave' processing methods—such as Wave Washed and Wave Honey—involve precise, multi-stage fermentation and slow, temperature-controlled drying in dark rooms, sometimes lasting up to 50 days. These methods are designed to minimize stress on the coffee embryo while maximizing aromatic complexity.

In addition to his work at Finca Soledad, Jijón collaborates with his son, José, to manage operations across different regions, including Fincas Del Putushio in Loja. Their collaborative efforts have led to the development of specialized processing protocols like 'SyOxi' and 'TyOxi,' which have garnered significant acclaim from international roasters and specialty coffee consumers. These methods are highly regarded for producing distinct flavor profiles, often characterized by notes of tropical fruit, bergamot, and floral aromatics.

For the roaster and the drinker, the 'Pepe Jijón' tag represents a hallmark of quality and technical precision. His coffees are frequently featured by world-class roasters who value the transparency and intentionality behind his production. By focusing on small-batch, high-demand lots, Jijón has established a reputation for consistency and innovation, proving that ecological stewardship and high-end specialty coffee production can be mutually reinforcing.

Today, the story of Pepe Jijón and his family stands as a testament to the impact of scientific rigor in coffee farming. By treating the farm as a living laboratory, he has elevated the profile of Ecuadorian coffee on the global stage. His work continues to influence industry standards, particularly regarding how producers can leverage fermentation science to create unique, terroir-driven experiences that resonate with the modern specialty market.