Pepe Jijon Sidra Wave Extended Oxidation

Nestled in Ecuador's Intag Valley, Finca Soledad is the home of Pepe Jijón's relentless exploration of coffee, biodiversity, and thoughtful processing.

Pepe and his father purchased the farm in 2010, transforming a landscape not traditionally associated with coffee production into a home for exceptional varieties including Sidra, Gesha, and Typica Mejorado.

His philosophy is rooted in the belief that biodiversity, rather than excessive intervention, should drive quality. That respect for the environment exists alongside an experimental approach to processing, where fermentation, oxygen, and time become tools for revealing new dimensions of flavor.

SyOxy is another chapter in that exploration — a distinctive interpretation of Sidra that brings together oxidation, precision fermentation, and the natural complexity of the variety

Pepe Jijón continues to challenge our expectations of what a single coffee variety can become.

SyOxy offers a different perspective on Sidra — one built around the relationship between oxidation, fermentation, and the development of complex sweetness.

Pepe Jijón continues to show just how many different expressions can exist within a single variety.

SyOxy takes Sidra in a distinctly different direction. Rather than explosive fruit alone, this cup is built around texture, florals, and tea-like complexity. Lily gives it an aromatic lift, oolong brings depth and structure, and pineapple cuts through with bright tropical sweetness and citric acidity.

What surprised us most on the cupping table was the body. For a coffee with such delicate tea and floral characteristics, it has a remarkably full presence in the cup. That weight carries into a dry, lingering finish where the oolong and florals seem to hang around.

It’s complex, structured, and unmistakably Pepe — another completely different perspective on what Sidra can be.

🌬 Aerobic Oxidation – The coffee begins with an open-air fermentation stage that encourages oxidation and develops the foundation for its distinctive flavor profile.

🍒 Depulping – Following the oxidation stage, the cherries are depulped in preparation for a second fermentation.

🧪 48-Hour Anaerobic Fermentation – The coffee ferments in sealed tanks with its mucilage for 48 hours, allowing further flavor development under oxygen-restricted conditions.

💧 Fully Washed – The coffee is washed following fermentation, removing the remaining mucilage.

🌤 20-Day Drying – The coffee is dried using a combination of direct and indirect sunlight over approximately 20 days.

Best brewed as a pour-over to highlight its layered tea-like structure, bright tropical sweetness, and long, floral finish.