Finca Soledad – “Florcita” Double Honey

Producer: Pepe & Monique Jijón
Farm: Finca Soledad
Region: Imbabura, Ecuador
Elevation: 1,515 MASL
Variety: Sidra
Process: Florcita Double Honey
Roast: Ultralight
Recommended Rest: 5–7 weeks
Size: 125g / 4.4oz

TASTES LIKE

🌸 Lilac – perfumed and elegant floral aromatics
🍈 Lime – sparkling, crisp acidity that lifts the cup
🍑 Peach Snapple – sweet, tea-like juiciness
🥭 Mango – tropical, creamy finish

ABOUT THE COFFEE & PRODUCER

We’re thrilled to welcome back Finca Soledad and the Jijón family to our lineup with this remarkable micro-lot, affectionately named “Florcita” — a nickname producer Pepe Jijón uses for his wife, Monique, who personally oversaw the processing of this coffee.

Finca Soledad, nestled in the lush highlands of Imbabura, has earned a global reputation for its precision processing and extraordinary clarity of flavour. This lot exemplifies the family’s meticulous approach and innovation in fermentation.

The Sidra cherries were first fermented in whole fruit for six days in a cold room, before being de-pulped and left in mucilage for an additional two days under the same chilled conditions. The coffee was then quickly rinsed and placed in a dark fermentation room for 20 days, developing deep sweetness and structure without introducing unwanted funk. Finally, it was dried on shaded raised beds for 10 days, locking in its vibrant aromatics and layered sweetness.

WHY WE SELECTED THIS COFFEE

Sent to us as a surprise lot from Pepe, this coffee immediately stood out for its exquisite structure and composure. It’s a shining example of Sidra’s complexity and elegance, elevated by the Jijón family’s masterful processing.

The extended, temperature-controlled fermentation imparts remarkable depth and refinement, producing a coffee that’s fruity yet poised, with a luminous acidity and silky body that evolves beautifully as it cools.

Our ultralight roast preserves every delicate nuance — from the floral lilac aromatics and zesty lime on the first sip to the sweet, tea-like peach and tropical mango tones that unfold later in the cup.

A coffee to savour slowly — romantic, complex, and quietly breathtaking, much like the love story behind its name.

This lot specifically, we recommend brewing at least four weeks off roast.