Hibiscus, raspberries, and tamarillo. The SEY roastery presents Finca Soledad coffee from Ecuador, whose fresh fruitiness is complemented by a subtle hint of figs. The Mejorado variety from producer Pepe Jijón shows its more delicate side this time around. The flavor is characterized by the sparkling acidity of raspberries and tamarillo, also known as the tree tomato. Hibiscus adds a floral dimension, and figs subtly round out the entire profile. An interesting combination for anyone who enjoys discovering subtle flavor nuances in coffee.
Finca Soledad is located in Ecuador’s Imbabura region at an elevation of 1, 515 meters. The biodynamically farmed estate is surrounded by 120 hectares of cloud forest with exceptional biodiversity. On a four-hectare plot here, Pepe Jijón grows the Sidra, Gesha, and Mejorado varieties. Together with his family, he supports local single mothers by providing them with employment. Soledad thus also represents a community project that combines the cultivation of specialty coffee with support for people in the surrounding area.
The TyOxy washed process begins with the hand-picking of ripe coffee cherries. Skipping the water sorting step preserves the naturally occurring yeasts. The whole cherries first oxidize for 15 hours in open crates. After the pulp is removed, a 48-hour fermentation follows in closed tanks with the mucilage intact. The beans are then washed and dried in stages on raised beds, in a dark room, and again on beds. The washed method generally helps highlight the purity of the flavor profile and the distinctiveness of individual notes. During fermentation, the mucilage layer surrounding the beans breaks down, and controlling this process allows the producer to influence the final character of the coffee.
- Producer: Pepe Jijón
- Elevation: 1,515 m above sea level
- Harvest: August 2026