2026 Harvest

An Ecuadorian Sidra from a biodynamic farm in the Intag Valley — bright, juicy, and floral. A special everyday cup that's equally at home as a slow pour-over or a sweet shot of espresso.

Founded in 2010 by Pepe Jijon, Finca Soledad sits in Ecuador's Intag Valley, where the Intag River runs through 120 hectares of biodynamic cloud forest. Only a small part of the land grows coffee; the rest is given over to reforestation and living in step with the surrounding ecosystem. This Sidra lot was harvested between February and March 2026. Whole cherries are sealed and fermented cold for two days, depulped and fermented dry for two more — again at cold temperature — then rinsed and dried slowly over 30 days, a patient finish that brings the cup into focus.

Roast Profile & Recommendations

• Roast Level: Medium Light
• Best Brewing Method: Recommended for Filter or Espresso
• Roaster: Roasted on Stronghold S7 Pro
• Rest Period: Rest for 14 days after roasting date