Some coffees deserve to be selected because of how they taste. Others because they represent a different way of thinking about coffee. This is one of those coffees. We selected Pepe Jijón's Wave Experimental Washed Sidra because it demonstrates what becomes possible when extraordinary terroir, regenerative farming and uncompromising curiosity come together. Finca Soledad has become one of the defining estates in Ecuador, not by producing more coffee, but by producing less of it with greater intention. Across more than 120 hectares in Ecuador's Intag Valley, only five hectares are dedicated to coffee. The rest remains protected cloud forest or has been carefully restored with more than 25,000 native trees. The cup reflects that philosophy. Bright white grape and vibrant citrus lead into juicy red mango, pomegranate and redcurrant. As the coffee cools, delicate rose florals emerge alongside remarkable sweetness, refined acidity and an exceptionally transparent finish. It is energetic without excess, complex without distraction, and carries the effortless elegance that has become synonymous with Pepe's work. Behind the cup is Pepe's Wave Experimental Washed process, developed around one central belief: coffee should never be forced. Rather than pursuing intensity through aggressive fermentation, every variable—temperature, time, pressure and environment—is carefully controlled to minimise stress on the seed. A 72-hour cold fermentation in whole cherry is followed by depulping, a second 48-hour cold mucilage fermentation, gentle rinsing, slow resting in wet parchment, and a month-long drying process using only shade and indirect sunlight. The result is a coffee with remarkable aromatic precision, sweetness and clarity while preserving the unmistakable character of the Sidra variety. Since founding Finca Soledad in 2010, Pepe Jijón has quietly established one of the world's most respected regenerative coffee farms. His work has shown that restoring ecosystems and producing exceptional coffee are not competing ambitions, but complementary ones. Every lot is treated as a unique expression of the season, the landscape and the people who harvest it. We believe this is one of the finest examples of Sidra being produced today. Producer: Pepe Jijón & Family Farm: Finca Soledad Region: Intag Valley, Imbabura, Ecuador Altitude: 1,500–1,700 m.a.s.l. Variety: Sidra Process: Wave Experimental Washed Suitable for filter brewing, where its clarity, florals and layered fruit character can fully unfold. Available in our 100g Competition Coffee box.

Some coffees deserve to be selected because of how they taste. Others because they represent a different way of thinking about coffee. This is one of those coffees. We selected Pepe Jijón's Wave Experimental Washed Sidra because it demonstrates what becomes possible when extraordinary terroir, regenerative farming and uncompromising curiosity come together. Finca Soledad has become one of the defining estates in Ecuador, not by producing more coffee, but by producing less of it with greater intention. Across more than 120 hectares in Ecuador's Intag Valley, only five hectares are dedicated to coffee. The rest remains protected cloud forest or has been carefully restored with more than 25,000 native trees. The cup reflects that philosophy. Bright white grape and vibrant citrus lead into juicy red mango, pomegranate and redcurrant. As the coffee cools, delicate rose florals emerge alongside remarkable sweetness, refined acidity and an exceptionally transparent finish. It is energetic without excess, complex without distraction, and carries the effortless elegance that has become synonymous with Pepe's work. Behind the cup is Pepe's Wave Experimental Washed process, developed around one central belief: coffee should never be forced. Rather than pursuing intensity through aggressive fermentation, every variable—temperature, time, pressure and environment—is carefully controlled to minimise stress on the seed. A 72-hour cold fermentation in whole cherry is followed by depulping, a second 48-hour cold mucilage fermentation, gentle rinsing, slow resting in wet parchment, and a month-long drying process using only shade and indirect sunlight. The result is a coffee with remarkable aromatic precision, sweetness and clarity while preserving the unmistakable character of the Sidra variety. Since founding Finca Soledad in 2010, Pepe Jijón has quietly established one of the world's most respected regenerative coffee farms. His work has shown that restoring ecosystems and producing exceptional coffee are not competing ambitions, but complementary ones. Every lot is treated as a unique expression of the season, the landscape and the people who harvest it. We believe this is one of the finest examples of Sidra being produced today. Producer: Pepe Jijón & Family Farm: Finca Soledad Region: Intag Valley, Imbabura, Ecuador Altitude: 1,500–1,700 m.a.s.l. Variety: Sidra Process: Wave Experimental Washed Suitable for filter brewing, where its clarity, florals and layered fruit character can fully unfold. Available in our 100g Competition Coffee box.