This Ecuadorian coffee impressed us with a viscous, yet clean body with high sweetness. Its farmer, Jose Pepe Jijon, adopts a biodynamic approach to cultivating coffee. His farm stretches over 120 hectares, but only 7% is used to cultivate coffee.
The remaining land is a cloud forest canopy filled with biodiversity. Pepe’s belief is that nature’s ecosystem will drive the quality of the coffee produced, as opposed to human inputs. Using this approach, he develops profiles that enhance vibrant and delicate notes in his coffee.
Besides Typica Mejorada, Pepe’s farm currently produces various coffee varieties including Caturra, Castillo and Sidra, with Gesha in the pipeline.
Coffee For a Greater Cause
Based in Intag Valley, Finca La Soledad is a farm that was purchased in 2010. Despite resistance from its locals, Intag was traditionally a mining region occupied by foreign mining corporations. Intag’s locals were victims of threats and violence from security staff hired by these corporations.
Pepe hires locals in the region to protect them from the damages that the mining industry has left in the area and provides them with a stable income to support their families.
Region: Intag Valley, Imbabura, Ecuador
Variety: Typica Mejorado
Altitude: 1,515 M.A.S.L
This coffee is roasted for filter; and is recommended for brewing using the V60, Kalita, Mugen or other drip / immersion coffee makers.