Highlights

“High above Ecuador's Intag Valley, Finca Soledad spans 120+ hectares with only five planted with coffee—the rest is preserved forest. Pepe Jijón arrived in 2010 and planted 25,000+ native trees. The Wave Washed process involves 24-hour cold fermentation, 36-hour mucilage cold fermentation, two days of shaded resting, 15 days dark room dehydration, and 15 days shade drying.”