Finca Soledad Develops Innovative Washed Processing Methods: Oxidation and Tyoxi

However, at Finca Soledad, these are not just technical upgrades. Both Oxidation and Tyoxi are driven by the pursuit of deeper flavor profiles that remain faithful to the true nature of each coffee variety and its terroir.

The Washed Oxidation Method

Washed Oxidation is a refined variation of traditional washed processing. Its goal is to enhance complexity and depth while maintaining clarity and balance in the cup.

The process begins with aerobic fermentation of whole cherries in an open environment, allowing for controlled oxidation that helps express the varietal and regional characteristics. After this stage, the cherries are pulped, and the mucilage-covered beans undergo a second fermentation in sealed tanks for 48 hours. This step encourages enzymatic and microbial activity within the bean’s structure, contributing to layered and nuanced flavors.

Once fermentation is complete, the beans are thoroughly washed and then dried for approximately 20 days using a dual sun-drying method—alternating between direct and indirect sunlight. This careful drying technique ensures even moisture reduction, stability in flavor, and a refined cup structure.

Coffees processed using Washed Oxidation tend to exhibit a clean and structured profile with distinct layers of flavor—ideal for those who appreciate complexity without compromising the coffee’s innate clarity and origin character.

The Washed Tyoxi Method

Tyoxi, or Tyoxidation, is another washed process developed by Pepe Jijón in collaboration with Ben Morrow. It was designed to fully unlock the potential of the Typica Mejorado variety grown in the Intag Valley while preserving the purity typical of traditional washed methods.

The process starts with aerobic fermentation, where ripe coffee cherries are exposed to open air to initiate natural oxidation. This kickstarts internal fermentation processes, laying the foundation for flavor development.

After pulping, the mucilage-coated beans are transferred to sealed tanks for 48 hours of anaerobic fermentation. This low-oxygen environment allows for stable, controlled microbial activity that helps generate aroma and sweetness compounds. The beans are then washed and dried using standard protocols to ensure clean, consistent results.

What sets Tyoxi apart is its two-stage fermentation—one aerobic, one anaerobic—executed under precise controls. This highlights terroir expression while enhancing depth and sweetness in the final cup.

Importantly, Tyoxi does not mask the essence of the coffee. Instead, it amplifies the clarity of terroir attributes such as natural acidity, mineral finish, and variety-specific aromatics. Coffees processed using Washed Tyoxi often display clean, elegant profiles with light wine-like body, layered sweetness, and an unadulterated character.

An Experimental Continuation of Washed Oxidation and Tyoxi

Building upon the success at Finca Soledad, Pepe Jijón, together with his family and trusted collaborator Francisco Vintimilla, established a new farm in 2024—Fincas del Putushio. Nestled in the province of Loja, Ecuador, at a remarkable altitude of 2,222 meters above sea level, this new project is a continuation of their journey to explore and preserve the most authentic expressions of Specialty Coffee.

Fincas del Putushio is a small-scale farm operated by Pepe Jijón, his son José Jijón, and Francisco Vintimilla. It carries a clear vision: to produce deeply expressive, terroir-driven coffees from Loja, while remaining rooted in sustainable, natural, and ecosystem-respectful practices—just as they’ve always done at Finca Soledad.

More than just a farm, Fincas del Putushio also serves as an extended experimental station for further development of the Washed Oxidation and Washed Tyoxi methods initially pioneered at Finca Soledad. Here, each Oxidation batch is fine-tuned through variations in fermentation time, oxygen exposure, and drying techniques—pushing toward an optimal balance of cleanliness, sweetness, and aromatic depth. For Tyoxi, strict control over variables such as mucilage thickness, temperature, and dual-stage fermentation timing is applied to enhance structure, brightness, and consistency.

Oxidation and Tyoxi Lots Will Soon Arrive at XLIII Coffee

At XLIII Coffee, we believe that a processing method only holds true value when it serves to clarify and reveal the unique identity of the coffee bean—never to override it. That’s why, as a direct importer, XLIII Coffee proudly partners with Pepe Jijón and his team to bring Oxidation and Tyoxi coffees to Vietnam.

We select and introduce lots from both Finca Soledad and Fincas del Putushio not only based on flavor, but also on the philosophy that shapes each bean: a deep listening to nature, meticulous care in cultivation and processing, and the boldness to innovate without losing one’s roots.

All Oxidation and Tyoxi coffees are ultra-light roasted at XLIII Coffee, preserving every nuance of their inherent complexity. In each cup, you’ll taste more than just the depth of Oxidation or the refined elegance of Tyoxi—you’ll witness a vivid snapshot of how Specialty Coffee is evolving.

Soon, these remarkable new lots will be available at XLIII Coffee.

Stay tuned and get ready to taste the future.