The Philosopher of the Cloud Forest: Pepe Jijón and Finca Soledad
The Cult of Finca Soledad
If José Luis Eguiguren is the scientist, Pepe Jijón is the philosopher-poet of coffee. Located in the Intag Valley of the Imbabura province, Finca Soledad is more than a farm, it is a sanctuary. Pepe Jijón has achieved a near-mythical status in the specialty coffee industry, and for good reason. His coffees are frequently used by national and world-level barista competitors to win trophies.
At SO Coffee Roasters, we are proud to be one of the few roasters in Europe to offer Pepe’s "Wave" processed coffees. Buying a bag of Finca Soledad is an invitation into a world of sensory complexity that most people don't even know exists in coffee.
Pepe Jijón: From Explorer to Producer
Pepe’s journey to coffee was not linear. A former professional explorer and mountain climber, he spent years traversing the globe’s most hostile environments. When he decided to settle in the Intag Valley, he brought that same spirit of exploration to the soil.
His philosophy is centered on minimal intervention and maximum observation. He treats each coffee tree as an individual entity, coexisting with the surrounding cloud forest. Finca Soledad is entirely biodynamic; no synthetic fertilizers or pesticides touch the ground. The coffee grows under the shade of native trees, surrounded by orchids and tropical birds.
The Terroir: The Mystique of Intag
The Intag Valley is characterized by its dramatic verticality. Finca Soledad sits on a steep slope, bathed in the mist of the cloud forest. This high humidity and cooler temperature mean that the coffee cherries take significantly longer to ripen than in other regions. This "slow-growth" environment creates a density in the bean that translates to an explosion of flavor in the cup.
The "Wave" Fermentation: A Masterclass in Anaerobic Processing
Pepe Jijón is famous for his Wave Fermentation technique. This is a highly sophisticated form of anaerobic processing where the coffee is fermented in cycles.
Pressure & Temperature: Pepe monitors the internal pressure of the fermentation tanks and the ambient temperature with obsessive detail.
The Result: This process produces a coffee that has the intensity of a "Natural" process but the cleanliness and clarity of a "Washed" process. It creates a flavor profile that is almost "effervescent"—vibrant, multi-layered, and incredibly long-lasting on the palate.
Exclusivity and Excellence at SO Coffee Roasters
Because Pepe produces in such small quantities, his lots are some of the most sought-after in the world. At SO Coffee Roasters, we work directly with Pepe to secure these microlots. Our commitment to Direct Trade ensures that the premium price you pay for this coffee goes directly back to the Intag Valley, supporting Pepe’s reforestation efforts and fair wages for his small, dedicated team.
We roast Finca Soledad beans with extreme care. Because the beans are so dense, they require a specific heat application to ensure the core is developed without scorching the delicate surface. The result is a roast that is "Outstanding"—living up to the SO name.
What to Expect: The Sensory Profile
Finca Soledad coffees are "loud." They are not background coffees; they are the main event.
Varieties: Primarily Sidra and Typica Mejorado. Notes: Expect intense tropicality. Notes of passion fruit, dried papaya, rose water, and a distinct "champagne" acidity. Texture: The mouthfeel is often described as "syrupy" or "juicy."
Why Finca Soledad is the Ultimate Gift for Coffee Lovers
When you browse the SO Coffee Roasters Online Shop, you will see Finca Soledad positioned as our "Prestige" offering. This is the coffee you buy when you want to experience the absolute limit of what coffee can be. It’s for the Sunday morning ritual, the special guest, or the connoisseur who has "tried everything."
