Discover a coffee gem from the American roastery Onyx Coffee Lab: Ecuador La Soledad. This coffee is a shining example of the passion and precision that producer Pepe Jijón brings to his work. In the cup, you’ll find an exceptionally clean and bright flavor profile with dominant notes of sweet nectarine and ripe cherries, and a delicate, sophisticated finish reminiscent of Earl Grey tea. The super-light roast highlights the natural terroir and preserves high acidity, which is in perfect balance with velvety sweetness.
This coffee comes from the La Soledad farm in Ecuador, a country that has become a “dark horse” in the specialty coffee community in recent years thanks to the innovations of local producers. It is a Typica Mejorado variety, representing the pinnacle of breeding efforts, and in combination with the mountainous region of southern Ecuador, it offers a complex character that was not previously typical of this area. The roastery’s collaboration with Pepe Jijón guarantees maximum transparency and quality for every bean. The coffee exhibits medium to high perceived acidity and a balanced texture, making it ideal for both filter brewing and modern espresso preparations, where its origin and precise processing truly shine.
The resulting character of the beans is determined by a traditional yet technologically advanced natural processing method. Whole coffee cherries are left to ferment and dry without removing the pulp, which allows for complex chemical reactions and the development of fruit sugars inside the bean. A key element is drying on elevated African beds, which are special structures ensuring airflow in a range of nearly 360 degrees. This process is longer and more even, often accompanied by partial shading from UV radiation to prevent damage to the bean’s cellular structure. The result is a silky texture, intense fruitiness, and a clarity that is exceptional in naturally processed coffees.