Pepe was born in Brazil in 1974 and is a psychologist by trade. He has also conquered Everest. His passion for coffee culture propelled him to gain several important certifications in the search of excellent coffee gifted by the land of Imbabura. One of his principle motivations to work in coffee production has been the possibility of contributing to economic and environmental sustainability around his region and the world, as well as the ability to enjoy the flowering of the coffee plant. For Pepe, the ability to live on the land and support the development of Ecuador are major motivations to continue his work. As a coffee grower, Pepe believes that technical support and economic justice are key to keep moving forward and continue being an important agent in development.
CONTRIBUTION, MITIGATION AND ADAPTATION
Pepe is the first to embrace and implement the Coffea Circulor’s True Development Cost (TDC) to enable consumers to better take part of and understand production costs of a coffee producer’s life.
It takes great effort to develop new and unconventional processing formulas to bring new experiences. Particular to varieties that are not exposed to unconventional fermentation formulas, this is crucial for consumers to understand where and how costs translate into production. Once a fermentation formula is stable, the price consumers are “used to" - the Customer Expectancy Price (CEP).
All funds from the coffee will be brought brought back to Pepe to help and enable. Pepe to grow and develop future varieties. Your contribution is therefore significant.
Coffea Circulor played a vital role in introducing Pepe and his work to the international coffee market in 2020/2021. A major accomplishment was to bring out the coffee from Ecuador in an efficient and fast way.
FINCA SOLEDAD
Finca Soledad stands at 1,515 masl in a terrace rising above the Intag Valley in the Imbabura province in Ecuador. Surrounded by endemic trees in biodynamic balance the terroir expresses just what nature has to give in full. Pepe listen carefully to the silent language intrinsic to our ecosystem to develop profiles that enhance vibrant and delicate notes. The farm stretches over 120 hectares, eight of which are set aside for the production of various coffee varieties including Typica Mejorada, Caturra, Castillo and Sidra. There are other projected varieties to emerge in due time, namely Gesha.
Typica JJ, named after Pepe’s son, José & José, worked hand to hand developing this fermentation formula during COVID lockdown resulting in a double fermented coffee. After hand selection and disinfection, cherries are wet fermented, then de-pulping and another 24/48 hour mucílage + inoculum dry fermentation.
The philosophy behind is everything Pepe does is to listen to the living embryo and try to cause the less amount of stress as you slowly and “wavely” take it into a dormant, highly rich state until reaching 11% humidity. The process paves the way from fermentation to oxidation, sun and cold , rest and agitation to achieve a silky dark dried cherry: a black pearl where human hands have put all of their heart and intention.
