Pepe Jijon Sydra Anaerobic Washed
ROAST: Light
ORIGIN: Imbabura, Ecuador
NOTES: White Lily, Agave, Blackberry
THE FATHER - PRODUCER
José Ignacio “Pepe” Jijón, a former world-class mountaineer who summited the tallest peak on every continent—including Mount Everest—now channels his boundless ambition into cultivating exceptional coffees that express Ecuador’s unique terroir.
After his expeditions, Pepe returned home to establish Finca Soledad in the remote Intag Valley, where he began growing rare and complex varieties such as Geisha, Sydra, and Typica Mejorado. Embracing sustainable practices rooted in environmental stewardship and community empowerment, he set out to do more than just produce great coffee—he aimed to transform perceptions of Ecuadorian coffee altogether.
Long seen as a country of low-quality production, Ecuador had rarely been in the specialty spotlight. But through Pepe’s bold vision, revival of biodiverse mountain lands, and commitment to regenerative, innovative farming techniques, Ecuador is now emerging as a serious contender on the global coffee stage. In 2023, his trailblazing work earned him recognition as a Notable Coffee Producer by Sprudge, with continued features in outlets like The Guardian over recent years.
THE SYDRA VARIETY
Sydra is a hybrid variety believed to be a cross between Bourbon and Typica, known for its complex and vibrant flavor profile. At Finca Soledad, Pepe cultivates this variety with meticulous care, aiming to highlight its unique characteristics through innovative processing methods.
ANAEROBIC WASHED – TEMPERATURE-CONTROLLED NATURAL FERMENTATION
The cherries ferment whole for 48 hours in sealed tanks, then depulp and ferment for another 48-hours in its mucilage. After a quick rinse they dry slowly for 40 days in a dark room. The use of fermentation tanks and refrigeration ensures the embryo remains alive and no flotation preserves the wild yeasts naturally found in the coffee.
✅ Step 1: Whole Cherry Fermentation – 48 hours in temperature-controlled tanks
✅ Step 2: Slow Drying – 40 days in a dark, cool drying room
✅ Step 3: Flavor Preservation – Controlled environment maintains structure and depth
IN THE CUP – A FRUIT-FORWARD, FLORAL AND EFFERVESCENT EXPERIENCE
☕ Aroma: Bright and fruity, with soft white florals
☕ First Sip: A lively burst of berry flavors with ginger ale sparkle
☕ Body: Medium-bodied and silky, with a lightly sparkling texture
☕ Finish: Clean, refreshing, and floral-fruited with gentle sweetness
This coffee captures Pepe Jijón’s vision of pushing coffee processing to new altitudes—literally and figuratively.
Origin & Process
📍 Region: Imbabura, Ecuador
🌍 Process: Anaerobic Natural “Wave” – temperature-controlled whole cherry fermentation
🌱 Variety: Sydra – A celebrated hybrid of Bourbon and Typica, known for vibrant florals and juicy fruit
ROAST: Light
ORIGIN: Imbabura, Ecuador
NOTES: White Lily, Agave, Blackberry
THE FATHER - PRODUCER
José Ignacio “Pepe” Jijón, a former world-class mountaineer who summited the tallest peak on every continent—including Mount Everest—now channels his boundless ambition into cultivating exceptional coffees that express Ecuador’s unique terroir.
After his expeditions, Pepe returned home to establish Finca Soledad in the remote Intag Valley, where he began growing rare and complex varieties such as Geisha, Sydra, and Typica Mejorado. Embracing sustainable practices rooted in environmental stewardship and community empowerment, he set out to do more than just produce great coffee—he aimed to transform perceptions of Ecuadorian coffee altogether.
Long seen as a country of low-quality production, Ecuador had rarely been in the specialty spotlight. But through Pepe’s bold vision, revival of biodiverse mountain lands, and commitment to regenerative, innovative farming techniques, Ecuador is now emerging as a serious contender on the global coffee stage. In 2023, his trailblazing work earned him recognition as a Notable Coffee Producer by Sprudge, with continued features in outlets like The Guardian over recent years.
THE SYDRA VARIETY
Sydra is a hybrid variety believed to be a cross between Bourbon and Typica, known for its complex and vibrant flavor profile. At Finca Soledad, Pepe cultivates this variety with meticulous care, aiming to highlight its unique characteristics through innovative processing methods.
ANAEROBIC WASHED – TEMPERATURE-CONTROLLED NATURAL FERMENTATION
The cherries ferment whole for 48 hours in sealed tanks, then depulp and ferment for another 48-hours in its mucilage. After a quick rinse they dry slowly for 40 days in a dark room. The use of fermentation tanks and refrigeration ensures the embryo remains alive and no flotation preserves the wild yeasts naturally found in the coffee.
✅ Step 1: Whole Cherry Fermentation – 48 hours in temperature-controlled tanks
✅ Step 2: Slow Drying – 40 days in a dark, cool drying room
✅ Step 3: Flavor Preservation – Controlled environment maintains structure and depth
IN THE CUP – A FRUIT-FORWARD, FLORAL AND EFFERVESCENT EXPERIENCE
☕ Aroma: Bright and fruity, with soft white florals
☕ First Sip: A lively burst of berry flavors with ginger ale sparkle
☕ Body: Medium-bodied and silky, with a lightly sparkling texture
☕ Finish: Clean, refreshing, and floral-fruited with gentle sweetness
This coffee captures Pepe Jijón’s vision of pushing coffee processing to new altitudes—literally and figuratively.
Origin & Process
📍 Region: Imbabura, Ecuador
🌍 Process: Anaerobic Natural “Wave” – temperature-controlled whole cherry fermentation
🌱 Variety: Sydra – A celebrated hybrid of Bourbon and Typica, known for vibrant florals and juicy fruit
ROAST: Light
ORIGIN: Imbabura, Ecuador
NOTES: White Lily, Agave, Blackberry
THE FATHER - PRODUCER
José Ignacio “Pepe” Jijón, a former world-class mountaineer who summited the tallest peak on every continent—including Mount Everest—now channels his boundless ambition into cultivating exceptional coffees that express Ecuador’s unique terroir.
After his expeditions, Pepe returned home to establish Finca Soledad in the remote Intag Valley, where he began growing rare and complex varieties such as Geisha, Sydra, and Typica Mejorado. Embracing sustainable practices rooted in environmental stewardship and community empowerment, he set out to do more than just produce great coffee—he aimed to transform perceptions of Ecuadorian coffee altogether.
Long seen as a country of low-quality production, Ecuador had rarely been in the specialty spotlight. But through Pepe’s bold vision, revival of biodiverse mountain lands, and commitment to regenerative, innovative farming techniques, Ecuador is now emerging as a serious contender on the global coffee stage. In 2023, his trailblazing work earned him recognition as a Notable Coffee Producer by Sprudge, with continued features in outlets like The Guardian over recent years.
THE SYDRA VARIETY
Sydra is a hybrid variety believed to be a cross between Bourbon and Typica, known for its complex and vibrant flavor profile. At Finca Soledad, Pepe cultivates this variety with meticulous care, aiming to highlight its unique characteristics through innovative processing methods.
ANAEROBIC WASHED – TEMPERATURE-CONTROLLED NATURAL FERMENTATION
The cherries ferment whole for 48 hours in sealed tanks, then depulp and ferment for another 48-hours in its mucilage. After a quick rinse they dry slowly for 40 days in a dark room. The use of fermentation tanks and refrigeration ensures the embryo remains alive and no flotation preserves the wild yeasts naturally found in the coffee.
✅ Step 1: Whole Cherry Fermentation – 48 hours in temperature-controlled tanks
✅ Step 2: Slow Drying – 40 days in a dark, cool drying room
✅ Step 3: Flavor Preservation – Controlled environment maintains structure and depth
IN THE CUP – A FRUIT-FORWARD, FLORAL AND EFFERVESCENT EXPERIENCE
☕ Aroma: Bright and fruity, with soft white florals
☕ First Sip: A lively burst of berry flavors with ginger ale sparkle
☕ Body: Medium-bodied and silky, with a lightly sparkling texture
☕ Finish: Clean, refreshing, and floral-fruited with gentle sweetness
This coffee captures Pepe Jijón’s vision of pushing coffee processing to new altitudes—literally and figuratively.
Origin & Process
📍 Region: Imbabura, Ecuador
🌍 Process: Anaerobic Natural “Wave” – temperature-controlled whole cherry fermentation
🌱 Variety: Sydra – A celebrated hybrid of Bourbon and Typica, known for vibrant florals and juicy fruit
ROAST: Light
ORIGIN: Imbabura, Ecuador
NOTES: White Lily, Agave, Blackberry
THE FATHER - PRODUCER
José Ignacio “Pepe” Jijón, a former world-class mountaineer who summited the tallest peak on every continent—including Mount Everest—now channels his boundless ambition into cultivating exceptional coffees that express Ecuador’s unique terroir.
After his expeditions, Pepe returned home to establish Finca Soledad in the remote Intag Valley, where he began growing rare and complex varieties such as Geisha, Sydra, and Typica Mejorado. Embracing sustainable practices rooted in environmental stewardship and community empowerment, he set out to do more than just produce great coffee—he aimed to transform perceptions of Ecuadorian coffee altogether.
Long seen as a country of low-quality production, Ecuador had rarely been in the specialty spotlight. But through Pepe’s bold vision, revival of biodiverse mountain lands, and commitment to regenerative, innovative farming techniques, Ecuador is now emerging as a serious contender on the global coffee stage. In 2023, his trailblazing work earned him recognition as a Notable Coffee Producer by Sprudge, with continued features in outlets like The Guardian over recent years.
THE SYDRA VARIETY
Sydra is a hybrid variety believed to be a cross between Bourbon and Typica, known for its complex and vibrant flavor profile. At Finca Soledad, Pepe cultivates this variety with meticulous care, aiming to highlight its unique characteristics through innovative processing methods.
ANAEROBIC WASHED – TEMPERATURE-CONTROLLED NATURAL FERMENTATION
The cherries ferment whole for 48 hours in sealed tanks, then depulp and ferment for another 48-hours in its mucilage. After a quick rinse they dry slowly for 40 days in a dark room. The use of fermentation tanks and refrigeration ensures the embryo remains alive and no flotation preserves the wild yeasts naturally found in the coffee.
✅ Step 1: Whole Cherry Fermentation – 48 hours in temperature-controlled tanks
✅ Step 2: Slow Drying – 40 days in a dark, cool drying room
✅ Step 3: Flavor Preservation – Controlled environment maintains structure and depth
IN THE CUP – A FRUIT-FORWARD, FLORAL AND EFFERVESCENT EXPERIENCE
☕ Aroma: Bright and fruity, with soft white florals
☕ First Sip: A lively burst of berry flavors with ginger ale sparkle
☕ Body: Medium-bodied and silky, with a lightly sparkling texture
☕ Finish: Clean, refreshing, and floral-fruited with gentle sweetness
This coffee captures Pepe Jijón’s vision of pushing coffee processing to new altitudes—literally and figuratively.
Origin & Process
📍 Region: Imbabura, Ecuador
🌍 Process: Anaerobic Natural “Wave” – temperature-controlled whole cherry fermentation
🌱 Variety: Sydra – A celebrated hybrid of Bourbon and Typica, known for vibrant florals and juicy fruit