Jose Ignacio "Pepe" Jijón

Jose Ignacio Pepe Jijón produces coffee across regions in Ecuador including Imbabura, the Intag Valley, and Loja. Cultivation occurs at high elevations ranging from 1515 to 2200 meters. The varietal landscape includes Sidra and other specific cultivars such as Typica Mejorado. The processing methods represented in the catalog are washed and experimental treatments, including a cold ferment method. Two roasters currently carry these coffees, with a total of three lots appearing in the catalog across recent harvest years. The recent catalog includes a washed Typica Mejorado from Phil and Sebastian Coffee Roasters, alongside an experimental cold ferment Typica Mejorado and a washed Sidra from Bean and Bean Coffee Roasters. Lots from this producer maintain an average Cherrybook Index of 67.4. Process diversity and distinct varietal selections mark the catalog presence of this producer.