Finca Soledad / Pepe Jijon

This coffee’s unique process, called Sydra Wave Nature, begins with 4 days of dry tank fermentation in a cold room, where the cherries rest and slowly ferment at low temperatures. After this initial stage, the cherries are taken out and laid in the sun for 6 hours, allowing them to absorb gentle warmth and begin the drying process. Then, they are moved to a dark room for 30 days of drying, with the temperature carefully controlled at 16–18°C. This extended, controlled drying helps preserve delicate aromas and ensures a balanced, complex cup profile.