Highlights

“Finca Soledad sits above Ecuador's Intag Valley in Imbabura, cloud forest on all sides, at roughly 1,700 metres. Pepe Jijon farms about five of the property's 120 hectares and has planted more than 25,000 native trees, treating forest and coffee as one system. His Wave Experimental process for this Typica Mejorado starts with 72 hours of cold cherry fermentation - three times his regular Wave Washed lot - then 48 hours of cold fermentation with the mucilage intact after depulping. The parchment rests two days in shade, then dries for about 15 days in a dark room followed by 15 days of slow, indirect light. The cup opens with hibiscus and oolong, lifts with orange and lime, and turns to mango, white grape and honey as it cools.”