Pepe Jijon - SyOxy Sidra
Pepe Jijon - SyOxy Sidra
Syoxidator Washed · Imbabura, Ecuador
Lot data: Sidra • 1,600+ m.a.s.l. • Washed, SyOxidator • Imbabura, Ecuador
This Sidra from Finca Soledad is our first lot from Pepe Jijon, chosen for its unusual balance of softness, sweetness, and clarity. It is fruit-led, but more restrained and transparent than the process name first suggests.
In Pepe’s SyOxidator method, the cherries first ferment in open air, then are pulped and held in mucilage before washing and a slow, carefully managed dry. The process adds texture and complexity while keeping the cup clean and well defined.
Expect papaya, melon, cane sugar, and cherry. The texture is soft and rounded, with gentle sweetness through the cup and a silky finish that stays light, delicate, and composed.
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Flavour Profile
Flavour Profile
The shape of the cup, before the flavour notes.
These six scales describe how this coffee presents in the cup — its structure, not its quality. Each position is descriptive, not a score.
Filter and espresso are profiled separately. The profile reflects how the coffee is intended to be brewed.
Perceived sweetness — not sugar. Restrained cups read clean and structured; pronounced cups taste riper and more generous.
Brightness and lift — not sourness. Soft acidity feels gentle and rounded; vibrant acidity has the sparkle of citrus or fresh fruit.
Texture and weight in the mouth — not strength. Tea-like coffees feel light, clean and refined; syrupy coffees feel denser, creamier and more coating.
How strongly the process shapes the taste. Traditional lets the origin speak plainly; expressive adds ferment-led character you can taste in the cup.
How long the flavour stays after the sip. Short finishes end cleanly and reset the palate; long finishes keep evolving after you swallow.
The intensity of the fragrance. Delicate aromatics sit quietly in the cup; strong aromatics reach you before the first sip.
Tasting Notes
Tasting Notes
Characteristics
Characteristics
Recipe
Recipe
Product data
How we roast this coffee
Glass roasting process
Cup Profile
Papaya, melon and cherry, with cane sugar sweetness, rounded texture and a light, silky finish.
Roast Intent
Develop soft sweetness and rounded texture while keeping the fruit clear and composed.
Sensory Target
Soft and balanced, with transparent fruit, gentle sweetness and a delicate, silky finish.
Temperature
Glass roasting process
Cup Profile
Papaya, melon and cherry, with cane sugar sweetness, rounded texture and a light, silky finish.
Roast Intent
Develop soft sweetness and rounded texture while keeping the fruit clear and composed.
Sensory Target
Soft and balanced, with transparent fruit, gentle sweetness and a delicate, silky finish.
Temperature