Pepe Jijón and family

José Ignacio “Pepe” Jijón is a prominent figure in the specialty coffee world, recognized for his transition from a career as a professional mountaineer and Seven Summits climber to a dedicated coffee producer. Born in 1974, Jijón founded Finca Soledad in 2010 within the Intag Valley of Ecuador’s Imbabura province. The farm is situated within a United Nations World Heritage Geopark, serving as both a production site and a reforestation project that has successfully replanted over 25,000 native trees to restore the local cloud forest ecosystem.

Finca Soledad is defined by its small scale and intense focus on biodiversity. While the property spans 120 hectares, only a small fraction—approximately 4 to 5 hectares—is dedicated to coffee cultivation. This limited production allows Jijón and his family to maintain rigorous control over the quality of their crops. The farm specializes in high-value, complex cultivars, specifically Typica Mejorado, Sydra, and Geisha, which are prized for their distinct flavor profiles and elegance.

Jijón’s approach to coffee production is deeply rooted in biodynamic farming and environmental stewardship. He employs meticulous processing techniques, often experimenting with specialized fermentation methods such as 'TyOxi' and 'SyOxi,' which involve precise control over in-cherry and mucilage fermentation stages. These processes are frequently followed by extended, climate-controlled drying periods in dark rooms, sometimes lasting up to 45 days, to ensure the stability and clarity of the final cup.

Beyond his technical expertise, Jijón is noted for his social impact. Finca Soledad operates as a community-oriented project, providing employment and support to local single mothers. This commitment to social and ecological sustainability has earned him significant acclaim, including the 'Most Notable Producer' award from Sprudge in 2024. His work is frequently featured by high-end roasters globally, who value the transparency and craftsmanship inherent in his lots.

In recent years, the Jijón family’s influence has expanded beyond the original Finca Soledad. The family has begun developing operations at Fincas Del Putushio in Loja, continuing their vision of fusing ecological restoration with world-class coffee production. This expansion reflects a broader effort to showcase the diversity of Ecuadorian coffee, with father and son often collaborating to push the boundaries of what is possible in the cup.

For the consumer and roaster, the 'Pepe Jijón' tag represents a hallmark of quality and intentionality. His coffees are frequently cited for their vibrant acidity, silky mouthfeel, and complex notes ranging from floral honeysuckle and hibiscus to fruit-forward profiles like papaya, apple, and citrus. Because of the limited volume produced, his lots are highly sought after in the specialty market, often serving as a benchmark for the potential of Ecuadorian terroir.

Ultimately, the story of Pepe Jijón is one of transformation—from the heights of the world’s mountains to the depths of the Intag Valley’s forests. His legacy is built on the belief that coffee can be a vehicle for environmental healing and community empowerment. By treating coffee production as a craft that requires both scientific precision and a deep respect for the land, he has established himself as one of the most influential producers in the modern coffee landscape.