Owned by Pepe Jijón, a former Ecuadorian mountaineer turned passionate coffee farmer, Finca Soledad embodies environmental purpose and regenerative farming. Our recent trip to the farm highlighted their meticulous approach to producing exceptional lots of Sydra, a distinctive Ecuadorian variety prized for its vibrant complexity and elegance.

Hand-picked ripe cherries are carefully sorted and processed using a refined washed method. After depulping, the beans undergo controlled fermentation to develop clarity and sweetness, followed by thorough washing to remove the mucilage. The coffee is then slow-dried on raised beds under cloud-forest conditions to preserve structure, balance, and its signature vibrant profile. This results in an exceptionally clean, expressive cup defined by bright acidity, layered fruit notes, floral sweetness, and a silky, tea-like body.

This drip bag release is about precision without complexity. A carefully processed coffee, brewed simply, anywhere. We chose this coffee specifically for the drip bag format because it holds its structure even in a simple brew, allowing nuance to come through without equipment or adjustment.