FINCA SOLEDAD SET | ECUADOR

Regular price $70.00 CAD
Unit price
CADper 
Stock

Origin: INTAG VALLEY, IMBABURA PROVINCE, ECUADOR
Producers: PEPE JIJON + JOSE JIJON 
Farm: FINCA SOLEDAD
Varietal: SYDRA    TYPICA MEJORADO
Altitude: 1515 MASL
SyOxy: TANGELO | RASPBERRY | HONEYSUCKLE | CARAMEL 
Mejorado: RED CURRANT | HIBISCUS | SPARKLING LEMON | BERRY CANDY

2 x 100g tins. LIMITED to 25 tin sets.

*All coffee is roasted to order.

ecuador

FINCA SOLEDAD SET

Pepe Jijon is an inspiration and his son Jose Jijon is the next generation, following in his father's footsteps. It is an extreme honour to be able to be showcasing their amazing work.

Finca Soledad is one of the most innovative coffee producers with a unique bio-dynamic farm, pioneering the amazing terroir of Ecuador. A lot of support goes in to the community of the farm, with the workers being treated as part of family. Pepe puts so much love and passion into the land and farming.This love and passion is apparent with the brilliant coffee they produce.

In this set you get 2 different varietals and 2 different processes to experience the harmonious magic of Pepe Jijon and his Finca Soledad farm.

100g - Typica Mejorado Washed

This extremely clean and vibrant coffee reminds us of Red Currants, Cranberry, Hibiscus, gentle Florals, Sparkling Lemon, and sweet Berry like Candy. Has an almost Kenyan/Red fruit like profile, but with more florality and sweetness.

Process: Coffee cherries harvested at 22brix and processed using a modified Natural method. First, the coffee cherries undergo a 72hr fermentation period in tanks, utilizing wild yeast. Next, they are dark room dried.

Mejorado is a unique varietal mainly grown in Ecuador. Colloquially known as Typica Mejorado. It has recently be discovered to be a Bourbon variety cross-pollunated with an Ethiopian Landrace variety.

100g - SyOxy [ Sydra Oxidation ]

Stunningly bright and clean with notes of Tangelo, Raspberry, Honeysuckle, Pome fruits, and Caramel.

Process: Using a variation of a washed process, the coffee is left to ferment aerobically in the open environment to promote an oxidated fermentation. The coffee is then pulped and fermented in sealed tanks for 48hrs in its mucilage before being washed, then dried in both indirect and direct sunlight for 20 days.

This was our first Direct Purchase with a Farmer/Producer and we are beyond happy it is Pepe Jijon.

We suggest letting the coffee rest for 3-4wks.

Transparency:

We paid DIRECT : $87/kg cad

Roasted Cost: $100/kg cad