Roast Level: Light Variety: Sidra Process: Washed Region: Imbabura, Ecuador Elevation: 1515 m We taste: Kiwi, Persimmon, Apricot, Tropical, Elegant, Silky, Vanilla, Layered, Very Clean This rare micro-lot comes from Finca Soledad, a 120-hectare farm in Ecuador's remote Intag Valley where Jose Ignacio "Pepe" Jijón dedicates just four hectares to coffee, cultivating rare varieties like Geisha, Sidra, and Typica Mejorado using sustainable practices that honor the land and support the community. Named Sprudge's 2023 Notable Coffee Producer, his approach is defined by patience and precision. Pepe, Monique, and Jose harvested this lot themselves in December, a quiet season at Soledad, which is what makes it especially personal. The cherries rested two days at low temperature before depulping, then spent two more days in mucilage at low temp, followed by a fully washed finish and a slow, 24-day dry in the shade. The result is a clean, dynamic Sidra with punchy tropical acidity, layered sweetness, and a silky, elegant finish.