2026 Pepe Jijon; Finca Soledad, TyOxy - Ecuador

Highlights

“Finca Soledad is a biodynamic operation set inside 120 hectares of cloud forest in Imbabura, where Pepe Jijon cultivates Sidra, Gesha and Mejorado on a four-hectare plot. For this TyOxy lot the cherries were hand-picked, flotation deliberately skipped to keep wild yeasts, held in-cherry in shallow open crates for 15 hours, de-pulped, dry-fermented 48 hours in sealed tanks with mucilage intact, washed, then dried on raised beds with mechanical airflow for 24 hours, in a darkroom for 15 days and back on raised beds to finish, all at a controlled 16°C.”