MEET THE PRODUCER | Before he settled on a coffee farm in the valley, Pepe Jijon spent his days traversing mountains. An avid mountaineer and able guide, Pepe spent years exploring some of the world's most impressive ranges, and he even embarked on a solo expedition of the "seven summits" before finding his next great adventure - in coffee. After spending so much time on the mountaintops, Pepe found a soft place to land in Intag Valley, nestled amidst the sloping mountains of Imbabura, in Ecuador. Today, he nurtures about four hectares of farmland called Finca Soledad in that valley, and it is there that he cultivates exceptional lots from several varieties, including this lovely example of Sidra. (P.S. You'll be seeing a black label offering from Pepe later this year!) TRUST THE PROCESS | This coffee is actually a blend of two Sidra lots which were offered to us by Pepe. The first underwent a process he calls, Oxidized, while the second is an anaerobic washed lot. TAKE A SIP | Upon first glance at the label - and even at first sip! - you might think this is an Ethiopian offering rather than an Ecuadorian one. Incredibly clean and wonderfully vibrant, it has many of the trademarks we seek in a variety that originated there: stone fruit, like apricot; citrus, like lime zest; and a sweetness that resembles wildflower honey. But, this particular mutation of the Sidra variety is said to have gotten its start in Ecuador, and it has a few trademarks of its own. It's slightly herbal, like lemongrass. And, there's a surprising but delightful green grape note as well, putting this stunning specimen from Pepe's valley in a category all its own. ___________________________________________________________________________ Origin | Imbabura, Ecuador Producer | Pepe Jijon Farm | Finca Soledad Process | Washed Variety | Sidra Elevation | 1515 masl

MEET THE PRODUCER | Before he settled on a coffee farm in the valley, Pepe Jijon spent his days traversing mountains. An avid mountaineer and able guide, Pepe spent years exploring some of the world's most impressive ranges, and he even embarked on a solo expedition of the "seven summits" before finding his next great adventure - in coffee. After spending so much time on the mountaintops, Pepe found a soft place to land in Intag Valley, nestled amidst the sloping mountains of Imbabura, in Ecuador. Today, he nurtures about four hectares of farmland called Finca Soledad in that valley, and it is there that he cultivates exceptional lots from several varieties, including this lovely example of Sidra. (P.S. You'll be seeing a black label offering from Pepe later this year!) TRUST THE PROCESS | This coffee is actually a blend of two Sidra lots which were offered to us by Pepe. The first underwent a process he calls, Oxidized, while the second is an anaerobic washed lot. TAKE A SIP | Upon first glance at the label - and even at first sip! - you might think this is an Ethiopian offering rather than an Ecuadorian one. Incredibly clean and wonderfully vibrant, it has many of the trademarks we seek in a variety that originated there: stone fruit, like apricot; citrus, like lime zest; and a sweetness that resembles wildflower honey. But, this particular mutation of the Sidra variety is said to have gotten its start in Ecuador, and it has a few trademarks of its own. It's slightly herbal, like lemongrass. And, there's a surprising but delightful green grape note as well, putting this stunning specimen from Pepe's valley in a category all its own. ___________________________________________________________________________ Origin | Imbabura, Ecuador Producer | Pepe Jijon Farm | Finca Soledad Process | Washed Variety | Sidra Elevation | 1515 masl