Pepe brings an artist’s intuition to his coffee, and this TyOxy lot is another stunning expression of his work. Compared with previous lots, it reveals a softer, more delicate side of a profile we have come to know well. In the cup we find hibiscus, the sparkling acidity of raspberry and tree tomato, and a subtle hint of fig.
Mejorado
Imbabura
1,515 masl
August 2026
Hand-picked at peak ripeness. Flotation intentionally omitted to preserve wild yeasts. Held in-cherry in shallow layers in open crates for 15 hours for oxidation. De-pulped. Dry-fermented for 48 hours in sealed tanks with mucilage intact. Washed. Dried on raised beds with mechanical airflow for 24 hours, then in a darkroom for 15 days, and finally returned to raised beds to finish drying. Oxidation, fermentation, and darkroom drying took place in the same temperature-controlled room at 16°C (61°F).
ABOUT PEPE JIJON
Pepe Jijon is an inspiring producer with an equally remarkable farm. Finca Soledad is a biodynamic operation set within 120 hectares (~300 acres) of cloud forest—one of the most ecologically rich environments we have encountered. He cultivates Sidra, Gesha, and Mejorado on a 4-hectare (~10-acre) plot within this landscape. Beyond coffee, Soledad is a community-oriented project through which Pepe and his family provide support and employment to single mothers in the area.
ABOUT MEJORADO
Mejorado is a very unique variety mainly grown in Ecuador. Though it is colloquially known as Typica Mejorado, we now know—thanks to genetic testing by World Coffee Research—that it is actually a Bourbon variety cross-pollinated with an Ethiopian Landrace variety.
Pricing Details
DDP (USD; GREEN)
$160.34/KG
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.