Ecuador La Soledad Sidra

OriginEcuador

Roast levelMedium

ProcessDry Washed

Summary

Ecuador La Soledad Sidra is a single-origin coffee from Finca Soledad, produced by Pepe Jijon in the Intag Valley of Ecuador. Grown at 1600 MASL, this Sidra variety (a hybrid of Bourbon and Typica) undergoes a dry washed process: depulped, dry fermented for 24 hours, channel washed, and dried on raised beds for approximately 15 days. The cup profile features notes of cherry, lime, chamomile, and baker's chocolate with bright acidity and delicate florals. Roasted to a moderate (medium) level on a Diedrich CR-35 roaster and suitable for both filter and espresso preparation.

AI-assisted description, based on roaster & cupping data.

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Details

FormatBean

Roast profileOmniroast

DecaffeinatedNo

Cupping score87

ProducerPepe Jijon

Altitude1600 m.a.s.l

VarietySidra

NotesChocolate, Chamomile, Cherry, Lime

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The roaster

Onyx Coffee Lab USA

Onyx Coffee Lab USA is the original Arkansas-based specialty coffee roaster that's been shaking things up. A Certified B-Corp with cafes ranked #1 in the world and a trophy case full of barista and brewer's cup championships, they source exceptional single origins from across the globe, roasting each with meticulous precision. Every coffee is tracked at 2, 5, and 10 days post-roast to understand how it ages. Fresh rotations are the norm—no stale bins here. Their philosophy? Never settle for good enough. Onyx also runs a dedicated EU storefront (Onyx Coffee Lab EU) shipping from a Rotterdam-area roastery, making their beans more accessible across Europe — same roaster, same beans, two regional webshops.

AI-assisted description, based on roaster & cupping data.

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