Pepe Jijón - Sidra Natural Wave
This is a coffee from our friend and award winning producer, Pepe Jijon. Our fourth harvest working with Pepe Jijón and Finca Soledad, we continually love the excellence of his work and the unique, sweet profiles of his coffees. This coffee, his Natural Wave Sidra, is sweet with a red berry profile, juicy citrus that reminds us of blood orange and nectarine, and florals like hibiscus.
200G
- Variety: Sidra
- Country: Ecuador
- Region: Imbabura
- Process: Natural Wave
- Altitude: 1515 MASL
- Harvest: Early 2025
- Producer: Pepe Jijón
- Farm: Finca Soledad
- Roast Level: Light
In the cup
We get sweetness like a red berry profile, juicy citrus that reminds us of blood orange and nectarine, and florals like hibiscus. This coffee is silky in body and has a medium sweet finish.
Funky
Experimental
About The Producer
Pepe Jijon is an award winning producer and a world famous coffee farmer. His farm, Finca Soledad, is a community-oriented project where Pepe and his family support and employ single mothers who have been abandoned by their husbands. Pepe only grows Typica Mejorada, Geisha and Sidra. The farm is very small with limited production so we are again very thankful to have some of his coffee this year.
Processing
The resultant Wave Philosophy underpinning Finca Soledad’s protocols introduces the least amount of necessary strain to the living embryo within each coffee bean through subtle iterations in the fermentation and drying stages. Admirably, Pepe continues to hone Finca Soledad’s techniques by integrating his studies as a certified Q Processing Professional, learning first hand from the Best of Panama producers, ongoing thoughtful experimentation, and receiving feedback from his trusted network of world-class roasters.
Variety
A cross mutation between Bourbon and Typica, said to have originated in Ecuador. The flavour profile generally falls into high sweetness, crisp acidity and velvety body. World Coffee Research says it's possible that Sidra does not have a clear genetic identity. Instead, Sidra could be a few different varieties that farmers refer to under the same name-something the organization says is a lack of a formal seed sector.
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