Deep Cuts September Release
Varietal: Sidra
Region: Finca Soledad, Imbabura, Ecuador
Altitude: 1515
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 ripe papaya, sweet oranges, pineapple, and floral tones like orange blossom, hibiscus, and honeysuckle. It has a subtly funky taste but is exceptionally clean with a milk chocolate finish.
About the Processing
This ‘Wave’ Anaerobic Natural Sidra from Ecuador is processed using 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 Pepe Jijon & Finca Soledad
Finca La Soledad, in Ecuador's Intag Valley, was purchased by Pepe Jijon and his father in 2010. Pepe shifted the region from mining to coffee cultivation, employing locals—mainly women—and protecting them from mining's harmful effects. Now, 4 of the farm's 120 hectares are dedicated to specialty coffee varieties: Typica Mejorado, Sidra, and Gesha. Originally, 20 hectares were planted, but Pepe scaled back to focus on these three. Before coffee, Pepe was the first Latin American to solo climb the highest peak on each continent, transitioning to coffee production and environmental advocacy.
Varietal: Sidra
Region: Finca Soledad, Imbabura, Ecuador
Altitude: 1515
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 ripe papaya, sweet oranges, pineapple, and floral tones like orange blossom, hibiscus, and honeysuckle. It has a subtly funky taste but is exceptionally clean with a milk chocolate finish.
About the Processing
This ‘Wave’ Anaerobic Natural Sidra from Ecuador is processed using 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 Pepe Jijon & Finca Soledad
Finca La Soledad, in Ecuador's Intag Valley, was purchased by Pepe Jijon and his father in 2010. Pepe shifted the region from mining to coffee cultivation, employing locals—mainly women—and protecting them from mining's harmful effects. Now, 4 of the farm's 120 hectares are dedicated to specialty coffee varieties: Typica Mejorado, Sidra, and Gesha. Originally, 20 hectares were planted, but Pepe scaled back to focus on these three. Before coffee, Pepe was the first Latin American to solo climb the highest peak on each continent, transitioning to coffee production and environmental advocacy.
Varietal: Sidra
Region: Finca Soledad, Imbabura, Ecuador
Altitude: 1515
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 ripe papaya, sweet oranges, pineapple, and floral tones like orange blossom, hibiscus, and honeysuckle. It has a subtly funky taste but is exceptionally clean with a milk chocolate finish.
About the Processing
This ‘Wave’ Anaerobic Natural Sidra from Ecuador is processed using 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 Pepe Jijon & Finca Soledad
Finca La Soledad, in Ecuador's Intag Valley, was purchased by Pepe Jijon and his father in 2010. Pepe shifted the region from mining to coffee cultivation, employing locals—mainly women—and protecting them from mining's harmful effects. Now, 4 of the farm's 120 hectares are dedicated to specialty coffee varieties: Typica Mejorado, Sidra, and Gesha. Originally, 20 hectares were planted, but Pepe scaled back to focus on these three. Before coffee, Pepe was the first Latin American to solo climb the highest peak on each continent, transitioning to coffee production and environmental advocacy.
Varietal: Sidra
Region: Finca Soledad, Imbabura, Ecuador
Altitude: 1515
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 ripe papaya, sweet oranges, pineapple, and floral tones like orange blossom, hibiscus, and honeysuckle. It has a subtly funky taste but is exceptionally clean with a milk chocolate finish.
About the Processing
This ‘Wave’ Anaerobic Natural Sidra from Ecuador is processed using 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 Pepe Jijon & Finca Soledad
Finca La Soledad, in Ecuador's Intag Valley, was purchased by Pepe Jijon and his father in 2010. Pepe shifted the region from mining to coffee cultivation, employing locals—mainly women—and protecting them from mining's harmful effects. Now, 4 of the farm's 120 hectares are dedicated to specialty coffee varieties: Typica Mejorado, Sidra, and Gesha. Originally, 20 hectares were planted, but Pepe scaled back to focus on these three. Before coffee, Pepe was the first Latin American to solo climb the highest peak on each continent, transitioning to coffee production and environmental advocacy.