Sidra
Dry Fermented Wave Honey
Finca Soledad

Tastes Like: Orange, Pluot, Apple Blossom

Origin: Finca Soledad, Imbabura, Ecuador

Variety: Sidra

Producer: Pepe Jijon

Elevation: 1515 masl

Process:  Dry Fermented Wave Honey

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

Wave is Pepe Jijón's approach to managing temperature through fermentation and drying, moving from warmer conditions into cooler environments. This selection has a honey finish: the cherry skin is removed, and some of the sticky mucilage remains around the seed during drying. No honey is added. Temperature management and retained fruit material influence fermentation and moisture loss.