Pepe Jijon

Pepe Jijón is a prominent figure in the specialty coffee world, operating Finca Soledad in the Imbabura region of Ecuador. His journey into coffee began in 2010 after a career in mountaineering and exploration. Seeking a deeper connection to the land, he purchased the four-hectare property, which was previously affected by deforestation. Since then, he has focused on ecological restoration, planting approximately 25,000 trees to return the farm to a lush, biodynamic state that supports both coffee production and local biodiversity.

Finca Soledad is situated at an altitude of approximately 1,515 meters above sea level, overlooking the Intag River valley. The farm primarily cultivates high-quality varieties including Typica Mejorado, Sidra, Geisha, Caturra, and Castillo. Jijón’s approach to farming is deeply rooted in environmental stewardship, utilizing biodynamic organic practices to ensure the health of the soil and the long-term sustainability of the ecosystem.

Jijón is perhaps best known for his relentless innovation in post-harvest processing. He frequently collaborates with roasters to develop unique, experimental techniques that manipulate fermentation to achieve specific sensory outcomes. Notable examples include his 'TyOxi' and 'SyOxi' methods, as well as the 'Wave Washed' process. These techniques often involve precise control over cherry fermentation, anaerobic environments, and oxidation stages to enhance the clarity, acidity, and aromatic complexity of the final cup.

The Sidra variety, a hybrid of Red Bourbon and Typica, is a cornerstone of his production. When processed through his specialized methods, these coffees are frequently cited for their vibrant, floral, and fruit-forward profiles, often drawing comparisons to the complexity found in high-end Kenyan coffees. His work has garnered significant attention from international specialty roasters, who value his ability to produce consistent, high-scoring lots that showcase the potential of Ecuadorian terroir.

Beyond his technical skill, Jijón is recognized for his collaborative spirit, often working closely with his son, José Jijón, to push the boundaries of what is possible in coffee production. Their combined efforts have made Finca Soledad a benchmark for innovation in Ecuador, with their coffees appearing in the lineups of some of the most prestigious roasters globally. This partnership highlights a generational commitment to quality and the ongoing evolution of the Ecuadorian coffee scene.

For the consumer and the roaster, a coffee bearing the Pepe Jijón tag represents a commitment to both experimental excellence and environmental responsibility. His coffees are often characterized by intense tasting notes—such as hibiscus, lemon sherbet, and stone fruits—and require careful attention to brewing parameters to fully express their potential. As a producer, Jijón stands at the intersection of traditional agriculture and modern food science, continuously refining his craft to elevate the profile of Ecuadorian coffee on the world stage.