The story of Finca Soledad is intrinsically tied to its founder, Pepe Jijon. Once a renowned mountaineer who famously solo-climbed the "Seven Summits," Pepe's journey took an unexpected turn after a life-altering accident. Seeking solitude and a new purpose, he purchased the land that would become Finca Soledad with the initial intention of simply planting trees. He didn't even drink coffee at the time. What began as an escape from the world evolved into a profound mission of environmental conservation and coffee excellence. Pepe's love for the land and his deep respect for nature's "silent language" guide his every decision, from sustainable farming practices to innovative processing techniques. His dedication has transformed the farm into a globally recognized producer of some of the world's most sought-after coffees.
Located in the stunning Intag Valley of Ecuador's Imbabura province, Finca Soledad is a testament to the power of nature and a unique philosophy of farming. Spanning 120 hectares, the farm is a biodiverse paradise, yet only a small portion—about four to five hectares—is dedicated to coffee cultivation. The remaining land is left as a preserved forest, a conscious decision by its founder to foster a rich, balanced ecosystem. This high-altitude "cloud coffee farm," sitting at 1,515 meters above sea level, benefits from a unique microclimate and mineral-rich soil. The farm's biodynamic approach, where coffee trees grow in harmony with endemic flora and fauna, is central to its identity, creating a nurturing environment that allows each coffee cherry to develop a complex and vibrant flavor profile
The sydra variety is one of coffee's most intriguing treasures due to its unconfirmed genetics, linked to wild Ethiopian heirlooms. It consistently delivers a remarkably sweet and elegant cup, balancing complex floral aromatics with a bright, juicy acidity that is truly captivating.
The 'Wave Fermented Honey' process is a masterclass in control. Whole cherries first ferment for 4-5 days in sealed tanks, relying on wild yeasts from the envoiroment. After depulping, the mucilage-rich beans undergo a 21-day dehydration in a dark room, followed by a final shaded drying to achieve ideal humidity. A 21-day stabilization rest completes the journey.
Direct trade with Finca Soledad
200g
Origins:
Intag Valley, Imbabura, Ecuador
Producer: Jose Ignacio Jijón aka "Pepe "
Variety: Sydra
Process: Wave Honey
Elevation: 1550 masl
Harvest: 2025
Recommended Brew:
Filter
Aroma:
Hibiscus, Apple
Flavour:
Apple Juice, Honey, Hint of Licorice
Order 3 or more bags of coffee and the whole order ships free. *Flat rate $10 shipping for orders under 3 coffees.
Same or next day shipping (excluding weekends / preorders / intl orders). This coffee may be rested 7-10 days before being shipped.
Once shipped, please allow for a transit time of 4-7 business days. Orders in the GTA deliver within 1-2 days.
*signature option is available as we are not responsible for lost or stolen packages
Select the pickup option and location during checkout. You will receive an email once your order is ready.
Flat rate per order:
China, Hong Kong, Japan, Macau
UK, and select EU Countries
Australia
Other Countries: please inquire