Ecuador Finca Soledad

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. These beans are at their peak 2 to 3 weeks after roasting. A delicate, floral washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. from the Ecuadorian Andes Ecuador Finca Soledad is a light-roastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. washed single origin grown by producer José “Pepe” Jijón high in the Intag Valley. Made from the rare TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. Mejorado varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process., it brews into a clean, tea-like cup of florals, apricot and nougat — a filter coffee for drinkers who love bright, elegant and aromatic origins. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Floral · Apricot · Black Tea · Nougat Light-bodied and tea-like, with gentle stone-fruit sweetness, a soft floral aroma and a clean, lingering finish. Coffee Details Origin Ecuador Region Intag Valley, Imbabura Farm Finca Soledad Producer José “Pepe” Jijón Variety Typica Mejorado Processing Washed Altitude 1,550 masl Roast Level Light Tasting Notes Floral, apricot, black tea, nougat About This Coffee Finca Soledad is a 120-hectare farm set high above the Intag Valley in northern Ecuador, near the Colombian border. Producer José “Pepe” Jijón settled here in 2010 to reconnect with his homeland after years spent travelling the world as a mountaineering guide — he was the first Latin American to climb all Seven Summits, the highest peak on each continent. The land was once scarred by mining and heavy deforestation. Pepe and his family, including his father and his son José, have worked to restore it to its naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. state, replanting more than 25,000 trees and farming biodynamically — a holistic, regenerative, organic approach that treats the farm as a single living ecosystem. Today coffee is grown on a focused four-hectare section, planted with prized varieties including GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., Sidra and Typica Mejorado. The latter is a little-known variety believed to be native to Ecuador — thought to be a cross between an heirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Ethiopian type and BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. — and its exceptional quality has made it a favourite on the world coffee competition stage. How to Brew Ecuador Finca Soledad Filter Ratio 1 : 16 Gr