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Ecuador Finca La Soledad, Typica Mejorado, TyOxy Washed
Ecuador Finca La Soledad, Typica Mejorado, TyOxy Washed
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From the cloud forests of the Intag Valley, Finca La Soledad represents producer Pepe Jijón’s pursuit of purity, conservation, and uncompromising quality. This high-altitude environment, cool, misted, and rich with orchids and epiphytes, creates an ideal setting for slow cherry maturation and intricate flavour development.
Pepe’s TYOXY washed protocol applies controlled oxygen and meticulous fermentation management to preserve the variety’s structure. The result is a cup defined by floral aromatics, bright and lifted acidity, delicate fruit, and a long, elegant sweetness, a pure expression of Typica Mejorado from one of Ecuador’s most influential farms.
Producer: José Ignacio “Pepe” Jijón
Variety: Typica Mejorado
Location: Ingtag Valley, Ecuador
Process: TYOXY Washed
+ Broader Context
Finca La Soledad began as an ecological project rather than a commercial venture. After a climbing accident ended his mountaineering career, Pepe Jijón sought refuge in the remote Andean cloud forest, imagining a life immersed in nature rather than extracting from it. Locals encouraged him to plant coffee, and over time the land evolved into a pioneering specialty farm, despite years of hardship in which Pepe and his father lost money on sugar cane, bananas, and commodity coffee.
As recently as four years ago, the farm was nearly bankrupt. But Pepe’s refusal to compromise on ethics or craft eventually propelled Soledad to global attention, culminating in his recognition as Sprudge’s Notable Producer of 2024.
Soledad is also the setting of a unique father–son relationship. Jose, now 19, grew up in a bamboo house without clocks or screens, absorbing a worldview shaped by music, nature, and slow ritual. At first uninterested in coffee unless he was paid, he slowly became drawn into the work, cupping with his father, pruning shade trees, and watching Soledad’s reputation explode during the pandemic.
The TyOxy process Pepe has developed, attempts to replicate the flavour clarity and varietal expression traditional from a washed coffee, but developing the sweetness to highlight these characteristics that is otherwise difficult in the farms climate.
+ Roast & Brewing Information
We'll update these as our first roasts rest enough ready for espresso profiling. In the meantime its a fantastic coffee on the cupping table, and we've had great results brewing 18g:250ml in 3mins. I'd push towards a tighter grinder/longer extraction to account for the relative lighter roast we've used to maintain the coffees elegance.
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