Highlights

“Pepe Jijón's Finca Soledad spans more than 120 hectares in Ecuador's Intag Valley, yet only five are planted with coffee — the rest is protected cloud forest restored with more than 25,000 native trees. This Wave Experimental Washed lot uses a 72-hour cold whole-cherry fermentation, depulping, a second 48-hour cold mucilage fermentation, gentle rinsing, slow resting in wet parchment, and a month-long shaded drying. The result: bright white grape and citrus, juicy red mango, pomegranate, redcurrant, and delicate rose florals with refined acidity and an exceptionally transparent finish. Producer: Pepe Jijón & Family. Farm: Finca Soledad. Region: Intag Valley, Imbabura, Ecuador. Altitude: 1,500–1,700 m.a.s.l.”