Sidra
Anaerobic Washed
Finca Soledad

Tastes Like: Lime Peel, Shine Muscat, Chamomile

Origin: Finca Soledad, Imbabura, Ecuador

Variety: Sidra

Producer: Pepe Jijon

Elevation: 1515 masl

Process:  Anaerobic washed

Farm and Producer

Pepe Jijón farms Finca Soledad in Ecuador’s Intag Valley, Imbabura. His move from mountaineering into coffee led to a project centered on a small planted area within a much larger cloud-forest property. The farm grows Sidra, Gesha, and Mejorado, with processing developed separately for each selection.

Pepe Jijon produces this Sidra selection from Finca Soledad, Imbabura, Ecuador. The growing elevation for this lot is 1515 masl.

Variety

Sidra is an Arabica selection associated with specialty production in Ecuador and also cultivated elsewhere in Latin America. Genetic studies have placed tested Sidra material in the Ethiopian genetic group. It is valued for cup-quality potential, with cultivation and processing shaping the expression of each lot.

Processing

Anaerobic processing limits oxygen exposure during fermentation. This changes the conditions for microbial activity and can influence aroma, acidity, and texture.

In washed processing, the fruit pulp and remaining mucilage are removed before the coffee is dried. This approach often emphasizes a defined structure and separation of flavors, while fermentation and drying choices still influence the result.