The industry is no stranger to Pepe Jijon’s delicious coffees from his farm Finca Soledad, in Intag Valley, Ecuador.
Finca La Soledad is a farm that was purchased in 2010, by Pepe and his father, based in Intag Valley in the North of Ecuador. Of the 120 hectares, there's 4 hectares currently planted in coffee, with Typica Mejorado, Sidra and Gesha. The remaining 110+ hectares of the farm comprises of a dense cloud forest canopy filled with biodiversity, as well as a once-operational sugarcane production. The belief is biodiversity will drive the quality of the coffee, not human created inputs.
Pepe is always looking for new and innovative ways to improve coffee quality. This is showcased in Pepe’s ‘Wave’ process. Firstly, this process involves agitation. Over time Pepe has discovered that the cherries in the tanks are separated and the top half becomes more oxidised than the bottom half that sits in mosto. Pepe then places the tank sideways to counter the separation and rolls it at regular intervals to agitate the fermentation, making it more even.
Secondly, the name Wave reflects Pepe's ethos on everything, whether scientific or philosophically. Everything in Pepe's view involves a wave, referring to the cyclical yet changing landscapes of being a farmer.
This natural processed Sidra went through the Wave process, which resulted in a significantly sweet cup, reminding us of red fruit like plum, raisin and a demerara sugar finish.
100g Roasted for Filter
Varietal
Sidra
Processing
Wave Natural
Altitude
1515 m.a.s.l
Region
Intag Valley, Imbabura, Ecuador
Tasting Notes
Red plum, Raisin, Demerara sugar
*We roast every Monday.