Pepe Jijón & Family

Pepe Jijón and Family cultivate coffee in Ecuador, specifically within the Imbabura region and the Intag Valley. Their farm operating altitude ranges from 1500 to 1700 meters above sea level. This geographic setting provides the terrain for their agricultural work. The varietal landscape represented in the catalog highlights sidra as a dominant cultivar, alongside other varieties. These plants form the basis of the harvests produced on the farm. The process portfolio leans heavily toward experimental methods, alongside traditional washed preparations. Treatments observed in the catalog include specialized wave processes that alter the standard profile of the harvested coffee. The catalog footprint includes four total coffees indexed from the producer, with two currently in stock. Standout Coffee is the single roaster carrying these lots across the represented harvest years. The average Cherrybook Index across their lots stands at 54.7. Recent catalog examples illustrate their ongoing offerings. These include Finca Soledad Washed Wave Experimental Typica Mejorado by Pepe Jijón, Finca Soledad Wave Experimental Washed Sidra, and Finca Soledad Washed Sidra Wave, all featured through Standout Coffee using experimental and washed treatments. The work of Pepe Jijón and Family is characterized in the catalog by a strong focus on experimental processing methods applied to distinct varietals like sidra and Typica Mejorado.