Our Story
The story of Finca Soledad is intrinsically tied to its founder, Pepe Jijon. Once a renowned mountaineer who famously solo-climbed the "Seven Summits," Pepe's journey took an unexpected turn after a life-altering accident. Seeking solitude and a new purpose, he purchased the land that would become Finca Soledad with the initial intention of simply planting trees. He didn't even drink coffee at the time. What began as an escape from the world evolved into a profound mission of environmental conservation and coffee excellence. Pepe's love for the land and his deep respect for nature's "silent language" guide his every decision, from sustainable farming practices to innovative processing techniques. His dedication has transformed the farm into a globally recognized producer of some of the world's most sought-after coffees.
Located in the stunning Intag Valley of Ecuador's Imbabura province, Finca Soledad is a testament to the power of nature and a unique philosophy of farming. Spanning 120 hectares, the farm is a biodiverse paradise, yet only a small portion—about four to five hectares—is dedicated to coffee cultivation. The remaining land is left as a preserved forest, a conscious decision by its founder to foster a rich, balanced ecosystem. This high-altitude "cloud coffee farm," sitting at 1,515 masl, benefits from a unique microclimate and mineral-rich soil. The farm's biodynamic approach, where coffee trees grow in harmony with endemic flora and fauna, is central to its identity, creating a nurturing environment that allows each coffee cherry to develop a complex and vibrant flavour profile.
ABOUT THE PROCESS:
Harvested at peak ripeness (around 22° Brix), the cherries were hand-picked and dry-sorted to preserve their natural wild microflora. The intact fruit underwent an initial 24-hour cold fermentation before pulping, followed by a second 36-hour cold fermentation with the mucilage attached and a quick rinse. To minimize stress on the seed, the wet parchment rested for two days in a shaded, ventilated area, followed by a gentle 30-day dual-phase drying process: 15 days of slow dehydration in a dark room, then 15 days under indirect sunlight.
100g
Direct trade with Finca Soledad
Origins:
Intag Valley, Imbabura, Ecuador
Producer: Jose Ignacio Jijón aka "Pepe "
Variety: Typica Mejorado
Process: Wave Washed
Elevation: 1515 masl
Harvest: 2026
Recommended Brew:
Filter
Aroma:
Chamomile, Apple
Flavour:
Chamomile, Apple, Red Grape, Brown Sugar
Order 3 or more bags of coffee and the whole order ships free. *Flat rate $10 shipping for orders under 3 coffees.
Same or next day shipping (excluding weekends / preorders / intl orders). This coffee may be rested 7-14 days before being shipped.
Once shipped, please allow for a transit time of 4-10 business days. Orders in the GTA deliver within 1-2 days.
*signature option is available as we are not responsible for lost or stolen packages
**USA: Please be aware that recent changes in cross-border trade regulations have resulted much higher scrutiny for shipments to the USA. We have resumed shipping with a new partner but please kindly allow additional processing and transit times. Pick ups will take place on Tuesday and Friday of each week and will have a transit time of 4-10 business days once picked up with our shipping partner.
Select the pickup option and location during checkout. You will receive an email once your order is ready.
Flat rate per order:
China, Hong Kong, Japan, Macau
UK, and select EU Countries
Australia
Other Countries: please inquire