Plum | Vanilla Bean | Apricot | Clover Honey | Cane Sugar
Producer: Pepe Jijón
Farm: Finca Soledad
Process: Wave Washed
Region: Intag Valley, Imbabura, Ecuador
Varietal: Sidra
Altitude: 1,515 masl
Best After: 20 Days Off-Roast
We’re excited to share this remarkable lot from Pepe Jijón of Finca Soledad, located in the Intag Valley of Imbabura, Ecuador. Before devoting his life to coffee, Pepe was an accomplished mountaineer where he became the first Latin American to solo climb the Seven Summits. His second ascent began when he turned his focus from conquering mountains to cultivating them, dedicating his life to the land and the community around him.
The Farm
Finca Soledad spans four hectares of coffee within 120 hectares of protected cloud forest in the Chocó Andino, a UNESCO World Heritage site and one of the most biodiverse regions on Earth—home to more than 10,000 species of plants. Pepe practices biodynamic cultivation, treating his farm as a living organism. Coffee grows under a natural forest canopy, enriching the soil, nurturing biodiversity, and slowing cherry maturation for deeper sweetness and complexity.
Finca Soledad is also a force for good in the surrounding community. Pepe and his family support and employ single mothers who have been abandoned, fostering opportunity and dignity through meaningful work.
Processing
Pepe developed his unique Wave Washed method to “keep the coffee alive” throughout processing. The name refers to the fluctuating temperature “waves” that occur between fermentation tanks and refrigeration chambers, preserving the embryo of the seed. Coffee is harvested, sorted, and cleaned manually without washing to maintain its natural microbial composition. The cherries then ferment for 72 hours in sealed tanks before being de-pulped, fully washed, and dried slowly in a chilled, dark room. This meticulous process highlights terroir expression and the vivid, layered flavors of the forest environment.
What to Expect:
This Sidra variety from Finca Soledad is elegant, expressive, and deeply sweet. Expect notes of plum, vanilla bean, and apricot, balanced by clover honey and cane sugar sweetness. The cup is round, silky, and refined—showcasing both Pepe’s precision and the biodiversity of the Chocó Andino.
Brewing Recommendations:
Filter: We recommend a flatbed brewer or Kalita-style dripper to highlight sweetness and texture while maintaining balance.
Espresso: This coffee performs beautifully 3–4 weeks off-roast with a 1:2.5 ratio in 25–28 seconds, emphasizing its honeyed sweetness and stone fruit depth.
Plum | Vanilla Bean | Apricot | Clover Honey | Cane Sugar
Producer: Pepe Jijón
Farm: Finca Soledad
Process: Wave Washed
Region: Intag Valley, Imbabura, Ecuador
Varietal: Sidra
Altitude: 1,515 masl
Best After: 20 Days Off-Roast
We’re excited to share this remarkable lot from Pepe Jijón of Finca Soledad, located in the Intag Valley of Imbabura, Ecuador. Before devoting his life to coffee, Pepe was an accomplished mountaineer where he became the first Latin American to solo climb the Seven Summits. His second ascent began when he turned his focus from conquering mountains to cultivating them, dedicating his life to the land and the community around him.
The Farm
Finca Soledad spans four hectares of coffee within 120 hectares of protected cloud forest in the Chocó Andino, a UNESCO World Heritage site and one of the most biodiverse regions on Earth—home to more than 10,000 species of plants. Pepe practices biodynamic cultivation, treating his farm as a living organism. Coffee grows under a natural forest canopy, enriching the soil, nurturing biodiversity, and slowing cherry maturation for deeper sweetness and complexity.
Finca Soledad is also a force for good in the surrounding community. Pepe and his family support and employ single mothers who have been abandoned, fostering opportunity and dignity through meaningful work.
Processing
Pepe developed his unique Wave Washed method to “keep the coffee alive” throughout processing. The name refers to the fluctuating temperature “waves” that occur between fermentation tanks and refrigeration chambers, preserving the embryo of the seed. Coffee is harvested, sorted, and cleaned manually without washing to maintain its natural microbial composition. The cherries then ferment for 72 hours in sealed tanks before being de-pulped, fully washed, and dried slowly in a chilled, dark room. This meticulous process highlights terroir expression and the vivid, layered flavors of the forest environment.
What to Expect:
This Sidra variety from Finca Soledad is elegant, expressive, and deeply sweet. Expect notes of plum, vanilla bean, and apricot, balanced by clover honey and cane sugar sweetness. The cup is round, silky, and refined—showcasing both Pepe’s precision and the biodiversity of the Chocó Andino.
Brewing Recommendations:
Filter: We recommend a flatbed brewer or Kalita-style dripper to highlight sweetness and texture while maintaining balance.
Espresso: This coffee performs beautifully 3–4 weeks off-roast with a 1:2.5 ratio in 25–28 seconds, emphasizing its honeyed sweetness and stone fruit depth.
