Research Rarities Collection
Finca Soledad Washed Typica Mejorado
Finca Soledad is owned and run by José Ignacio “Pepe” Jijón—a former Ecuadorian mountaineer now devoted to coffee farming with deep environmental purpose. On a recent research trip we explored his shading, leaf analysis, and foliar nutrition practices and were able to secure a few exceptional lots, including this Typica Mejorado Florcita.
A rare cross of Ethiopian landrace and Bourbon, Typica Mejorado shines with elegant cup quality. For this lot, ripe cherries are hand-sorted, depulped, and dry-fermented for 24–36 hours, yielding a clean, floral character with vibrant sweetness.
What’s in the box
Finca Soledad Washed Typica Mejorado
Research Rarities Collection
The Research Rarities Collection represents a curated selection of exclusive, seasonally released coffees originating from our research program. Each offering reflects explorations of pioneering cultivation techniques and innovative drying processes. Developed in close collaboration with some of the best coffee growers in the world and industry experts, these limited-edition coffees exemplify our ongoing commitment to excellence, agricultural sustainability, and innovation within the field. Through this collection, we provide consumers with a rare opportunity to experience the forefront of coffee development.
Finca Soledad, Ecuador
High in Ecuador’s misty Intag Valley, Finca Soledad spans 120 hectares of biodynamic cloud forest, with just 4 hectares devoted to coffee. Founded in 2010 by José Ignacio “Pepe” Jijón—a former mountaineer and Seven Summiteer—the farm began as a reforestation project and has since replanted over 25,000 trees, turning deforested land into a thriving ecosystem.
Pepe and his family champion ethical labor and community care, employing and supporting local single mothers while resisting regional mining pressures. Their meticulous, experimental processing—washed, honey, natural, and extended fermentations—highlights varieties like Typica Mejorado, Sidra, and Gesha, yielding cups alive with floral aromas, tropical fruit, and elegant sweetness.
Honored in 2024 with Sprudge’s Most Notable Producer award, Finca Soledad now expands to a second farm in Loja, carrying forward a vision that fuses ecological restoration, community empowerment, and world-class Ecuadorian coffee.
Typica Mejorado
A refined heirloom Typica descendant, Typica Mejorado thrives at 1,515 m in Finca Soledad’s volcanic cloud forest soils. Selectively bred for better yield and resilience, it retains Typica’s delicacy and depth.
Meticulous washed and extended fermentations reveal striking flavors—strawberry cotton candy, white peach, tropical fruit, and floral sweetness—balanced by bright acidity and a silky body. Low-yielding and demanding to grow, it remains rare and highly sought after in the specialty world.
The variety is prized for its vibrant and intricate cup profile, often showcasing bright acidity and a silky body. At Finca Soledad, Typica Mejorado lots, such as those processed using washed or extended fermentation methods, exhibit distinctive notes of strawberry cotton candy, white peach, and tropical fruits, with floral undertones and a refined, elegant sweetness. Its beans are typically elongated with a slight curve, and the plants are characterized by tall growth, low yield, and susceptibility to leaf rust, requiring meticulous care. This cultivar’s unique sensory qualities and limited production make it a standout in specialty coffee, contributing to Finca Soledad’s global acclaim.
Processing and Drying
At Finca Soledad, ripe Typica Mejorado cherries are hand-picked, depulped within hours, and fermented in water for 24–36 hours to develop a bright, clean profile. After thorough rinsing, the beans dry slowly for 10–20 days on raised beds under cloud-forest light, preserving their vibrant acidity and signature notes of strawberry cotton candy, white peach, and delicate florals.
Technical Data
Farm: Finca Soledad
Farmer: Pepe Jijon
Variety: Typica Mejorado
Origin: Ecuador
District: Imbabura
Altitude: 1515 masl
Process: Washed
Microclimate: The farm is situated in the Intag Valley’s cloud forest, with year-round mist, primary rainforest, and high biodiversity.
Brewing Advice
Rested coffee
We recommend resting our coffees for at least 10 days after the roast date, and we often find our coffee the most expressive around 3 weeks.
Water
To prepare, simply add 3.0g of the mineral concentrate to every 1 litre of high-quality demineralised water, then give it a good shake. This curated mixture will result in a mineral concentration of 90 parts per million (ppm) of perfectly balanced mineral compositions, optimising the brewing conditions for an exceptional coffee experience.
Brewing Parameters
We recommend using 13 grams of coffees to 200 grams of water. A coarse grind size approximately 900 micron. Brewing temperature 92C. Our brewing pattern is a 50g circular pour every 40 seconds. Total brew time is 3:00.
