Pepe Jijón Finca Soledad Ecuador - Sydra SyOxy - Instant Coffee
A good cup of coffee helps us to get up and get on the bike, into hiking shoes or any adventure. As active sports enthusiasts on the road, we are not always in the mood caring extra weight and go through all the coffee brewing processes to get our energy boost. Sometimes we just want to go the easy way.
Instant coffee is lightweight, compact, easy to make, and has virtually zero clean-up.
This is ULTRA, Crystalized Specialty Instant Coffee, made to be accessible.
Created in collaboration between Four Hundred (MG) Coffee and Hasty Coffee Canada for those who seek the best coffee experience in any adventure. Camping, hiking or traveling or simply on the go. Just add water!
One ULTRA sachet, add 240-300ml water at your preferred temperature and strength
Flavor: toffee, orange zest, apricots, sweet
Cupping score: 90+
Origin: Ecuador
Region: Imbabura, Valle De Intag
Farm: Finca Soledad
Varietal: Sidra
Process: Hand-picked/ TyOxidator washed
Altitude: 1550 MASL
Roasted for: Instant coffee - light roast
Brewing: Just add Water
PEPE
Pepe Jijón is a renowned Ecuadorian coffee producer and the owner of Finca Soledad, a specialty coffee farm in the Intag valley cloud forest. Formerly a celebrated mountaineer, he transitioned to farming with a mission of conservation and quality. Under his leadership, Finca Soledad transformed from near-bankruptcy to global acclaim, winning Sprudge’s 2024 Producer of the Year award. Pepe focuses on cultivating world-class coffee while preserving over 250 acres of untouched forest, paying workers fair wages, and promoting ethical, environmentally conscious practices. For him, coffee is more than a product—it’s “medicine for the soul” and a tool to inspire environmental awareness and create a better future for producers and the planet. His journey is rooted in love—for his land, his people, and the earth itself—infusing every cup of coffee with a soulful reminder that we are all deeply connected to what we nurture and protect.
PROCESS
This processing method is a variation of a washed process. First, the coffee is left to ferment aerobically in the open environment to promote an oxidated fermentation. The coffee is then pulped and fermented in a sealed tank for 48 hours in its mucilage before being washed, then dried in both indirect and direct sunlight for 20 days.