Deepcuts: Finca Soledad Pepe Jijon Gesha Wave
ROAST: Light
ORIGIN: Finca Soledad, Imbabura, Ecuador
NOTES: Jasmine, Lemon Tea, Orange Blossom
Citrus Precision, Floral Lift & Electric Clarity
This is Gesha in its most refined, intentional form. Pepe Jijón’s Wave Washed process delivers a cup that feels alive — vibrant citrus, high-toned florals, and a juicy, crystalline finish. It’s delicate but structured, expressive yet controlled.
Think finger lime acidity sparkling through a bouquet of gardenia, wrapped in soft orange blossom sweetness. Clean. Luminous. Focused.
Mountains, Mission & Meticulous Process
José Ignacio “Pepe” Jijón isn’t just a producer — he’s a former world-class mountaineer who summited the tallest peak on every continent, including Mount Everest. After conquering the world’s highest mountains, he returned home and redirected that same relentless ambition toward coffee.
He established Finca Soledad in Ecuador’s remote Intag Valley, determined to prove that Ecuador could stand shoulder to shoulder with the world’s most respected specialty origins. On this small, high-elevation farm, Pepe cultivates rare and expressive varieties like Gesha, Sydra, and Typica Mejorado, farming with deep environmental stewardship and a commitment to community empowerment.
Ecuador was long overlooked in specialty coffee conversations — often associated with lower-quality production. Pepe set out to change that narrative. Through biodiverse land revival, regenerative farming practices, and bold innovation, he has helped reposition Ecuador as a serious player on the global stage.
Production at Finca Soledad is extremely limited, which makes each lot precious — and intentional.
Wave Washed Precision
The “Wave” in Wave Washed refers to a temperature wave — moving from higher to lower temperatures using fermentation tanks and refrigeration in a sustained, controlled way that keeps the embryo alive and preserves seed vitality.
This Gesha undergoes a 3-day whole cherry fermentation. During the final two days — once the pH has naturally dropped — mosto juice from previous fermentations is introduced. Mosto is the low-oxygen fermented juice of clean, freshly picked ripe cherries, adding depth and complexity while maintaining clarity.
After fermentation, the coffee is washed clean and dried slowly for 40+ days in Finca Soledad’s dark room and shaded patios, stabilizing aromatics and refining structure.
The Process – Controlled Innovation
✅ 3-Day Cherry Fermentation – Whole cherries fermented under monitored conditions
✅ Mosto Integration – Added during final 2 days after natural pH drop
✅ Temperature Wave – High-to-low modulation to preserve embryo vitality
✅ Washing – Clean removal of mucilage for crystalline clarity
✅ 40+ Day Drying – Dark room and shaded patios for slow, even stabilization
Advanced, but restrained. Scientific, but soulful.
Flavor Profile – Florals, Citrus & Radiant Acidity
☕ Aroma: Jasmine, bergamot, and fresh gardenia
☕ First Sip: Finger lime brightness with lemonade-like acidity
☕ Body: Light, silky, tea-like
☕ Finish: Juicy orange blossom and lingering white florals
Origin & Process
📍 Farm: Finca Soledad
🌎 Region: Imbabura, Ecuador
🌱 Variety: Gesha (T2722 lineage)
🧪 Process: Wave Washed
🏔 Elevation: 1,515 MASL
Elegance, Florality & Genius in a Cup
Pepe Jijón Gesha Wave Washed is a reflection of mountain discipline and regenerative ambition — a coffee that captures Ecuador’s evolving identity in every sip.
Best brewed as pour-over to let the florals bloom and the citrus sparkle.
ROAST: Light
ORIGIN: Finca Soledad, Imbabura, Ecuador
NOTES: Jasmine, Lemon Tea, Orange Blossom
Citrus Precision, Floral Lift & Electric Clarity
This is Gesha in its most refined, intentional form. Pepe Jijón’s Wave Washed process delivers a cup that feels alive — vibrant citrus, high-toned florals, and a juicy, crystalline finish. It’s delicate but structured, expressive yet controlled.
Think finger lime acidity sparkling through a bouquet of gardenia, wrapped in soft orange blossom sweetness. Clean. Luminous. Focused.
Mountains, Mission & Meticulous Process
José Ignacio “Pepe” Jijón isn’t just a producer — he’s a former world-class mountaineer who summited the tallest peak on every continent, including Mount Everest. After conquering the world’s highest mountains, he returned home and redirected that same relentless ambition toward coffee.
He established Finca Soledad in Ecuador’s remote Intag Valley, determined to prove that Ecuador could stand shoulder to shoulder with the world’s most respected specialty origins. On this small, high-elevation farm, Pepe cultivates rare and expressive varieties like Gesha, Sydra, and Typica Mejorado, farming with deep environmental stewardship and a commitment to community empowerment.
Ecuador was long overlooked in specialty coffee conversations — often associated with lower-quality production. Pepe set out to change that narrative. Through biodiverse land revival, regenerative farming practices, and bold innovation, he has helped reposition Ecuador as a serious player on the global stage.
Production at Finca Soledad is extremely limited, which makes each lot precious — and intentional.
Wave Washed Precision
The “Wave” in Wave Washed refers to a temperature wave — moving from higher to lower temperatures using fermentation tanks and refrigeration in a sustained, controlled way that keeps the embryo alive and preserves seed vitality.
This Gesha undergoes a 3-day whole cherry fermentation. During the final two days — once the pH has naturally dropped — mosto juice from previous fermentations is introduced. Mosto is the low-oxygen fermented juice of clean, freshly picked ripe cherries, adding depth and complexity while maintaining clarity.
After fermentation, the coffee is washed clean and dried slowly for 40+ days in Finca Soledad’s dark room and shaded patios, stabilizing aromatics and refining structure.
The Process – Controlled Innovation
✅ 3-Day Cherry Fermentation – Whole cherries fermented under monitored conditions
✅ Mosto Integration – Added during final 2 days after natural pH drop
✅ Temperature Wave – High-to-low modulation to preserve embryo vitality
✅ Washing – Clean removal of mucilage for crystalline clarity
✅ 40+ Day Drying – Dark room and shaded patios for slow, even stabilization
Advanced, but restrained. Scientific, but soulful.
Flavor Profile – Florals, Citrus & Radiant Acidity
☕ Aroma: Jasmine, bergamot, and fresh gardenia
☕ First Sip: Finger lime brightness with lemonade-like acidity
☕ Body: Light, silky, tea-like
☕ Finish: Juicy orange blossom and lingering white florals
Origin & Process
📍 Farm: Finca Soledad
🌎 Region: Imbabura, Ecuador
🌱 Variety: Gesha (T2722 lineage)
🧪 Process: Wave Washed
🏔 Elevation: 1,515 MASL
Elegance, Florality & Genius in a Cup
Pepe Jijón Gesha Wave Washed is a reflection of mountain discipline and regenerative ambition — a coffee that captures Ecuador’s evolving identity in every sip.
Best brewed as pour-over to let the florals bloom and the citrus sparkle.