PEPE JIJON, ECUADOR, WASHED XT

Working with Pepe Jijón has been one of the highlights of this year’s sourcing. His farm, Finca Soledad, is tucked away in Ecuador’s Intag Valley, where he focuses on biodiversity, soil health and meticulous processing. Beyond producing some of the most elegant coffees we’ve tasted this year, Pepe is simply a joy to work with. Thoughtful, generous and deeply committed to his craft.

The XT lot uses an extended version of Pepe Jijón’s Wave fermentation approach, designed to build greater sweetness, texture and aromatic complexity while preserving clarity and structure. Through controlled oxidation, temperature shifting during fermentation and extended resting time, the Sidra develops a deeper and more expressive profile, with layered florals, syrupy texture and vibrant acidity throughout the cup.