{"title":"Pepe Green Collection","description":null,"products":[{"product_id":"finca-soledad-tyoxy-by-pepe-jijon-copy","title":"Finca Soledad TyOxy by Pepe Jijon - Green Coffee","description":"\u003cp class=\"p1\"\u003eFinca Soledad feels more like a wild forest than a typical coffee farm. Owner Pepe Jijón grows coffee on just four acres of his 250-acre estate, letting the rest stay untouched and full of life. No pesticides, no herbicides—just nature doing its thing, creating the perfect environment for vibrant, resilient coffee trees.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis roast, TyOxy, is all about balance. It’s light and clean, with fresh berry sweetness and a mellow apple-like acidity. It’s not a loud cup—it’s smooth, subtle, and super easy to enjoy. Think of it as a bright, refreshing taste of Ecuador in every sip.\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003eThe process is generally broken down into three main phases:\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"2\"\u003e\u003cspan class=\"citation-29 citation-end-29\"\u003eAerobic \"Oxidation\" Phase\u003csup data-turn-source-index=\"3\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp id=\"p-rc_a8fb4152dc94818b-30\" data-path-to-node=\"3\"\u003e\u003cspan class=\"citation-28 citation-end-28\"\u003eThe process begins with whole, ripe cherries.\u003csup data-turn-source-index=\"4\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e \u003cspan class=\"citation-27\"\u003eBefore pulping, the cherries are left in an open environment to ferment \u003c\/span\u003e\u003cb data-index-in-node=\"118\" data-path-to-node=\"3\"\u003e\u003cspan class=\"citation-27\"\u003eaerobically\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-27 citation-end-27\"\u003e.\u003csup data-turn-source-index=\"5\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e \u003cspan class=\"citation-26 citation-end-26\"\u003eThis exposure to oxygen promotes \"oxidation,\" which helps unlock bright, citrusy acidity and precursors for complex floral notes.\u003csup data-turn-source-index=\"6\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e Depending on the specific harvest and ambient conditions, this stage typically lasts around \u003cb data-index-in-node=\"353\" data-path-to-node=\"3\"\u003e24 to 48 hours\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"4\"\u003e\u003cspan class=\"citation-25 citation-end-25\"\u003eAnaerobic Fermentation Phase\u003csup data-turn-source-index=\"7\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp id=\"p-rc_a8fb4152dc94818b-31\" data-path-to-node=\"5\"\u003e\u003cspan class=\"citation-24 citation-end-24\"\u003eAfter the initial oxidation, the cherries are pulped.\u003csup data-turn-source-index=\"8\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e \u003cspan class=\"citation-23\"\u003eThe beans, still coated in their mucilage, are then transferred to \u003c\/span\u003e\u003cb data-index-in-node=\"121\" data-path-to-node=\"5\"\u003e\u003cspan class=\"citation-23\"\u003esealed, airtight tanks\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-23 citation-end-23\"\u003e for a second stage of fermentation.\u003csup data-turn-source-index=\"9\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e This anaerobic environment is maintained for approximately \u003cb data-index-in-node=\"239\" data-path-to-node=\"5\"\u003e48 hours\u003c\/b\u003e. This step is crucial for building body and deep sweetness, often resulting in \"cotton candy\" or \"red fruit\" profiles.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"6\"\u003e\u003cspan class=\"citation-22 citation-end-22\"\u003ePrecision Drying\u003csup data-turn-source-index=\"10\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp id=\"p-rc_a8fb4152dc94818b-32\" data-path-to-node=\"7\"\u003e\u003cspan class=\"citation-21 citation-end-21\"\u003eOnce the two-stage fermentation is complete, the coffee is thoroughly washed to remove the remaining mucilage.\u003csup data-turn-source-index=\"11\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e \u003cspan class=\"citation-20\"\u003eThe drying process is often quite slow and meticulously controlled—sometimes taking up to \u003c\/span\u003e\u003cb data-index-in-node=\"201\" data-path-to-node=\"7\"\u003e\u003cspan class=\"citation-20\"\u003e20 to 40 days\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-20 citation-end-20\"\u003e.\u003csup data-turn-source-index=\"12\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e \u003cspan class=\"citation-19 citation-end-19\"\u003ePepe frequently uses a \"dual drying\" method, alternating between direct and indirect sunlight (and sometimes utilizing specialized dehumidification systems) to stabilize the water activity and preserve the bean's chemical integrity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp id=\"p-rc_a8fb4152dc94818b-32\" data-path-to-node=\"7\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eGreen coffee has been vacuum sealed and frozen since taking possession of it in October 24 so very little if any degradation. \u003c\/span\u003e\u003c\/p\u003e","brand":"My Store","offers":[{"title":"1 pound","offer_id":46702033109169,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/7243\/2817\/files\/pepe.webp?v=1764114999"}],"url":"https:\/\/halfmilecoffee.com\/collections\/pepe-green-collection.oembed","provider":"Half Mile Coffee","version":"1.0","type":"link"}