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MEET THE PRODUCER | Before he settled on a coffee farm in the valley, Pepe Jijón spent his days traversing mountains. An avid mountaineer and able guide, Pepe spent years exploring some of the world's most impressive ranges, and he even embarked on a solo expedition of the "seven summits" before finding his next great adventure - in coffee.

After spending so much time on the mountaintops, Pepe found a soft place to land in Intag Valley, nestled amidst the sloping mountains of Imbabura, in Ecuador. Today, he nurtures about four hectares of farmland called Finca Soledad in that valley, and it is there that he cultivates exceptional lots from several varieties, including this truly stunning example of Typica Mejorado.

TRUST THE PROCESS | After being handpicked at peak ripeness, the lot was separated into two halves. The first half was submerged in an on-site river stream for 10 days, and the second underwent anaerobic fermentation in steel tanks for 5 days. Once fermentation had completed, the lot was re-combined and spread out for an initial sun-drying period of 12 hours. Finally, the cherries were removed to a dark room for controlled drying until optimal moisture content was achieved.

TAKE A SIP | Sitting at just over 1500 masl, this coffee presents as one grown at a much higher elevation than it actually was. It showcases variety over fermentation, making it easily the cleanest naturally processed coffee we've put out this year. It also experiences a huge transition from hot to cool (think, Kenya-to-Ethiopia huge). Taken together, all of these things make this coffee intensely intriguing - and very near to our hearts. 

When hot, this coffee presents most like a really nice Kenyan coffee, with blackberries and subtle spice, and a profile not unlike sipping black tea. Tropical notes, like papaya, are present here. It is slightly floral at this temperature - and you'll see those florals intensify as the coffee transitions. 

As the coffee approaches a pleasantly warm temperature, acidity increases as the texture softens. Florals persist, and additional tropical notes (like guava and mango) enter the chat. That tea-like character becomes more reminiscent of oolong, and we found this temperature to express the very best of both Kenyan and Ethiopian profiles (despite the fact this coffee hails from neither!). 

When cool, florality peaks in intensity (think: jasmine) alongside acidity (like freshly squeezed lemonade). Mango persists and the cup remains tropical, with juuusssttt enough spice to remind us of a tiki drink, or even a white wine sangria.  The coffee becomes more delicate and nuanced at this temperature, finally leaning in to that lovely Ethiopian flavor profile.

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Origin | Imbabura, Ecuador

Producer | Pepe Jijón

Farm | Finca Soledad

Process | Wave Nature

Variety | Typica Mejorado 

Elevation | 1515 masl