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 truly lovely example of a Sidra. TRUST THE PROCESS | After being handpicked at peak ripeness, whole coffee cherries undergo an initial fermentation in sealed tanks for 72 hours. Next, they are sent to a dark room for (very) slow drying, a process which can take up to 50 days as the temperature is strategically manipulated. TAKE A SIP | Floral and tea-like, this coffee has an aroma like white flowers and sips like a delicate oolong tea. But the tell-tale signs of anaerobic fermentation shine through in tropical fruit notes, like mango, and a somewhat surprising note of red grapes. It’s a difficult balance, but Pepe has managed it beautifully – this coffee is so pretty and complex, she drinks like a black-label coffee! Origin | Imababura, Ecuador Producer | Pepe Jijon Farm | Finca Soledad Process | Wave Honey Variety | Sidra Elevation | 1550 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 truly lovely example of a Sidra. TRUST THE PROCESS | After being handpicked at peak ripeness, whole coffee cherries undergo an initial fermentation in sealed tanks for 72 hours. Next, they are sent to a dark room for (very) slow drying, a process which can take up to 50 days as the temperature is strategically manipulated. TAKE A SIP | Floral and tea-like, this coffee has an aroma like white flowers and sips like a delicate oolong tea. But the tell-tale signs of anaerobic fermentation shine through in tropical fruit notes, like mango, and a somewhat surprising note of red grapes. It’s a difficult balance, but Pepe has managed it beautifully – this coffee is so pretty and complex, she drinks like a black-label coffee! Origin | Imababura, Ecuador Producer | Pepe Jijon Farm | Finca Soledad Process | Wave Honey Variety | Sidra Elevation | 1550 MASL