Finca Soledad Ecuador Sidra (Exceptional Series)

Highlights

“Jose Ignacio Jijon, an engineer by training, leads Finca Soledad in Imbabura, Ecuador, where the work centres on varietal exploration and tightly controlled fermentations. This Sidra comes from the roaster's exceptional range and uses a wave fermented honey process: four to five days sealed in tank with indigenous yeasts, then 21 days of slow dehydration in a dark temperature-controlled chamber, followed by another 21 days of grain stabilisation. Expect juicy blackberry and sweet orange against dates and bergamot, with almond and a silky, faintly savoury finish. Roasted by Chronic. Coffee Roasters in Geneva, Switzerland, for Right Roast's Coffee Club 2026 November Edition.”