Very Special
Last February 2026, we released our first lot by Pepe: a ‘wave’ washed Gesha lot. You can read more about the serendipituous way we made it happen through that link.
Next up in the VS department is a lot of the producer, farm, and process. The difference? The variety: Sidra.
Let’s try to pick up the nuances!
About Pepe Jijón
Pepe is an award-winning producer with a progressive outlook. Formerly an explorer and mountaineer, he brought a brave and open-minded approach to coffee-growing.
You can learn more about his story in this feature by The Guardian or watch this interview with Lance Hedrick.
About Finca La Soledad
Here are some words from Pepe himself (via Flower Child Coffee):
“Soledad coffee philosophy Finca Soledad was born 2010 in the remote Intag valley, in a protected United Nations World Heritage GEOPARK. The farm is 120 hectares mainly of protected or replanted forests.
We grow coffee in only 5 hectares, mejorada, Sydra, Gesha and Panamá Gesha. We work in harmony with the environment and that is where we get our inspiration from …. Nature Wave philosophy embraces our respect and understanding of the silent language of nature. We aim to transform our coffee fruits into happy beans.
In our processes we try to cause the least amount of stress to the living embryo so that when finally roasted it shines, brings synergy to the cup and happiness to the responsible consumer. The variables we use, environment, temperature, time, pressure are modulated without extreme changes to avoid stress. We focus on energy. For drying we apply the same care, using only indirect sunlight and extended times to control water activity with both washed or natural, great care day and night is required.
Every lot we make is unique. An expression of the moment, the energy of the pickers, the balance of microorganisms, the weather…. All interact to create a work of art of nature & nurture”
About the variety: Sidra
Sidra (also known as Sydra or Bourbon Sidra) is a relatively new hybrid varietal descended from Red Bourbon and Typica. It has acquired the sweetness and the body of the first and the bright taste and acidity of the second.
According to Daily Grind, it is believed that Sidra comes from the Pichincha province in Ecuador, where it may have been created as a research project by a Nestlé local breeding facility that developed hybrids using Ethiopian and Bourbon varieties.
About the process: ‘wave’ washed
‘Wave’ is a term coined by Pepe, and it refers to the continuous temperature wave that goes from high (in the fermentation tanks) to low (in refrigerated drying rooms). This is supposed to keep the coffee ‘embryo’ alive and highlight the expression if each variety/cherry lot.
This coffee follows the classic washed process, where cherries are harvested and depulped on the same day, then fermented in tanks and thoroughly washed using fresh spring water.
The beans are subsequently dried slowly over 30 days on covered raised beds to ensure even moisture reduction and optimal flavour development. Most of this stage happens in an air-conditioned, dark room.
