We are extremly excited to be sharing coffee from legendary producer from Ecuador, Pepe Jijon. A first for September but a relationship we hope to have for many years. Pepe Jijon is a inspiring producer with an inspiring farm: Finca Soledad. Soledad is also a community-oriented project where Pepe and his family support and employ single mothers who have been abandoned by their husbands. Pepe only grows Typica Mejorada, Geisha and Sydra. The farm is very small with limited production so we are very lucky and thankful to have some of his coffee this year. The tyOxidator processing method is a variation of the washed method. First, the coffee is left to ferment aerobically in the open environment to promote an oxidated fermentation. The coffee is then pulped and fermented in a sealed tank for 48 hours in its mucilage before being washed, then dried in both indirect and direct sunlight for 20 days. Mejorado is a very unique variety mainly grown in Ecuador. It is colloquially known as Typica Mejorado, we now know—due to genetic testing by World Coffee Reseach—that it is actually a Bourbon variety cross-pollinated with an Ethiopian Landrace variety.