Reserve Coffee

Finca La Soledad Wave, Ecuador, Natural

Regular price: $78.00
Sale price: $78.00
Regular price
Unit price: per

Pineapple, mango and strawberry

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COFFEE PROFILE

This Natural Sidra lot, produced by Pepe Jijon, has distinct intensity and high levels of sweetness, showcased via tropical pineapple notes, sweet mango and fresh strawberry.

TASTES LIKE	Pineapple, mango and strawberry
ROAST	Filter

Story

Finca La Soledad is nestled in the heart of the Intag Valley, in northern Ecuador. Spanning 120 hectares of pristine cloud forest, the farm cultivates just 5 hectares of coffee, focusing on exceptional varieties including Typica Mejorado, Gesha, and Sidra.

The farm is owned and operated by Pepe Jijón, along with his wife, daughter, and son. Their approach to coffee is rooted in biodynamic principles—guided by the lunar cycle and deeply attuned to nature. They believe that listening to the rhythms of the environment leads to better agriculture and, ultimately, better coffee.

Beyond cultivation, Pepe also roasts his coffee and distributes it locally. Having both a lab and roasting facility at origin provides unique insight into the coffee’s potential and helps close the gap between farm and cup.

Before his journey into coffee, Pepe was an accomplished mountaineer—he was the first Latin American to solo climb the Seven Summits, the highest peaks on each continent. From explorer and adventurer to coffee producer and environmental steward, his story is as rich and inspiring as the coffee he grows.

PRODUCER	Pepe Jijon
REGION	Intag Valley
VARIETAL	Sidra
PROCESS	Natural
ALTITUDE	1800 masl

Origin

Intag Valley, Ecuador

Intag is a remote, mountainous region in northern Ecuador, located within two of the world’s most vital biodiversity hotspots: the Tropical Andes and the Chocó Andino. This lush, high-altitude environment provides ideal conditions for specialty coffee, surrounded by dense forests, rich soils, and abundant wildlife.

At the heart of this region is Finca La Soledad, where producer Pepe Jijón—who proudly calls himself a "tree lover"—has planted over 20,000 native trees to restore the ecosystem and create natural shade for his coffee plants. For Pepe, coffee is not just a crop; it’s a way to protect and regenerate the land for future generations.

Finca La Soledad is built on a philosophy of quality over quantity. Through careful stewardship of the land and a deep respect for nature, Pepe consistently produces some of the most distinctive and expressive coffees we’ve had the privilege to taste.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used	7-20 days after roast
Brew Parameters	Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 89 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 3:00.
Best Freeze Date	7-12 days after roast