Finca Soledad Wave Experimental Washed Sidra – Pepe Jijón, Ecuador

OriginEcuador

Roast levelLight

ProcessWashed

Summary

A competition-grade coffee from Finca Soledad in Ecuador's Intag Valley, produced by Pepe Jijón. This Sidra variety undergoes a Wave Experimental Washed process: 72-hour cold fermentation in whole cherry, depulping, 48-hour cold mucilage fermentation, gentle rinsing, slow resting, and month-long shade drying. The cup offers white grape, citrus, red mango, pomegranate, redcurrant, and delicate rose florals with refined acidity and transparent finish. Suitable for filter brewing.

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

Brew guide

Filter

Coffee in: 15 g
Water: 250 g
Time: 2:40

0:00Pour 50 grams of water (10 s)
0:30Pour 50 grams of water (10 s)
1:00Pour 150 grams of water (10 s)

Brew time between 2:40-3:00. TDS 1.35, extraction 20.5%.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Filter
Decaffeinated: No
Price
Cupping score: 0
Region: Intag Valley, Imbabura
Producer: Pepe Jijón & Family
Altitude: 1500 - 1700 m.a.s.l
Variety: Sidra
Notes: Pomegranate, Rose, Redcurrant, Grape, Dried Mango

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Standout

Standout Coffee is a specialty coffee roaster based in Stockholm, Sweden, on a singular mission: find the world's most exceptional coffees and share them globa…

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

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