Oxidation
Oxidation is a coffee processing method developed by Pepe Jijón, a coffee producer in Ecuador. The name refers to “oxidation,” meaning coffee cherries are exposed to air under controlled conditions before the main processing stage.
After harvest, the cherries are not processed immediately but are left in contact with oxygen for a specific period of time. The air interacts with the skin and outer mucilage, triggering natural reactions that help form flavor precursors before fermentation begins. As a result, the coffee often shows higher sweetness, deeper flavor intensity, and greater complexity than conventional washed processing.
What makes Oxidation notable is its simple philosophy yet refined execution: it requires no sealed tanks or complicated equipment, only a strong understanding of the coffee cherry and precise control of temperature and time.