Pepe Jijón TyOxy, Еквадор

The TyOxidator processing method is a twist on the traditional washed method. It begins with an aerobic fermentation step, where the coffee is exposed to oxygen and heat to encourage oxidation. Then, the coffee is pulped and undergoes a 48-hour anaerobic fermentation in a sealed tank still coated in its mucilage, before being washed.

Pepe was a passionate mountain climber and guide who climbed the 7 Summits, a journey that deepened his love for nature and environmental advocacy. After a motorcycle accident left him with paralysis in his right wrist, he bought land in the Intag valley, initially to plant trees and find solitude, with little interest in coffee at the time. Over the next 12 years, Pepe faced numerous challenges starting his coffee farm, but a pivotal experience at World of Coffee Milan in 2021 sparked a new direction as he connected with the global specialty coffee community.