Ecuador Pepe Jijon Sydra Washed Coffee (#026)
| Bolivia | Brazil | Colombia | Costa Rica |
| Dom. Republic | Ecuador | El Salvador | Guatemala |
| Honduras | Nicaragua | Panama | Peru |
| Burundi | Ethiopia | Kenya | Rwanda |
| Tanzania | Uganda | Indonesia | Yemen |
| 88 | 89 | 90 | 91 |
| 92 | 93 | 94-100 | Undisclosed |
| Washed | Natural | Anaerobic | Other |
| Espresso | Filter | Omniroasted |
About Ecuador Pepe Jijon Sydra Washed Coffee (#026)
Three Marks Coffee are a distinctive and innovative roaster based in Barcelona. Whilst we are not sure what the origin of their name is, we can guarantee that they’ll leave their mark on you. Well, three to be precise. One on your pallet for their expertly roasted coffee, one on your head for their ethically sourced seasonal coffees and one on your heart for the love and care they take in sourcing and roasting coffee for you. A fan-favourite at GUSTATORY, Three Marks are back with another feature.
Pepe Jijon seemingly burst onto the specialty coffee scene in 2021 after World of Coffee Milan. His farm in Ecuador, Finca Soledad, quickly became a name shared among green coffee buyers and roasteries—not only because of its exceptional coffees, but also due to Pepe's natural charm and genuine love for people.
Since then, Pepe’s coffees have been featured at World Coffee Competitions, chosen by both barista and brewers competitors for the World Championships.
He has also won numerous awards, including the 2023 Sprudgie for Most Notable Coffee Producer. Pepe’s processing methods are nature-led and highly innovative. His fermentations emulate natural environmental processes, and his flavor goals are guided by the inherent characteristics of the varietals he cultivates.
He has found his passion in the intricacies and artistry of producing beautiful, complex coffees that reflect his deep love for nature.
This coffee was processed using a traditional washed method. Initially, whole cherries were placed in a sealed tank for 24 hours. After this phase, the coffee was depulped and subjected to a 24-hour fermentation in mucilage. The beans were then thoroughly washed and moved to a controlled dark room environment for slow drying over a period of 30 days.
Cupping NotesMimosa / Stone Fruit / Clove
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