Ecuador Finca Soledad Sidra Anaerobic Natural
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Varietal: Sidra
Region: Finca Soledad, Imbabura, Ecuador
Altitude: 1515m
About the Cup
This coffee has a layered, complex, and elegant profile. It features bright, juicy citrus notes that are refreshing and long-lasting. The specially processed Wave Natural Sidra offers a complex flavor with a creamy, medium body, reminiscent of dark grapes, sweet oranges, cane sugar, and floral tones like orange blossom, jasmine, and honeysuckle. It has a subtly funky taste but is exceptionally clean with a long, intense aftertaste.
About the Processing
This "Wave" Anaerobic natural processed Sidra from Ecuador uses a special method. "Wave" refers to the fluctuating temperatures, maintained by fermentation tanks and refrigerators, keeping the coffee's embryo alive. The coffee cherries are fermented with wild yeast in tanks for 72 hours, then dried slowly in a dark room with changing temperatures for up to 50 days. Once they reach the desired humidity, they are stored in grainpro bags for a month to stabilize.
About the Pepe Jijon and Finca Soledad
Finca La Soledad, located in Ecuador's Intag Valley near the Colombian border, was bought by Pepe Jijon and his father in 2010. Though traditionally a mining region, Pepe developed the land for coffee cultivation. He employed locals, mainly women, providing stable income and protecting them from the mining industry's harmful effects. Currently, 4 out of the farm's 120 hectares are planted with specialty coffee varieties: Typica Mejorado, Sidra, and Gesha. Initially, 20 hectares were planted, but market volatility led Pepe to reduce this to focus on these three varieties. Before his coffee journey, Pepe became the first Latin American to solo climb the highest peak on each continent. He transitioned from being an explorer and mountain climber to a coffee producer and environmental advocate.