2026 Jose Jijon; Finca Soledad Zero, New Season - Ecuador

Description

This is Jose’s first time producing coffee at Finca Soledad using a processing method entirely of his own design. He named this lot Zero, marking the beginning of a new series of processing experiments. In the cup we find blackcurrant jam, pomegranate, and a lingering floral finish reminiscent of high-mountain oolong. Region: Imbabura Altitude: 1,515 masl Harvest: March 2026 Processing: Hand-picked at peak ripeness. Held in-cherry in open crates in a climate-controlled darkroom for three days. De-pulped in the cold morning. Fermented underwater in GrainPro in the river for four days. Dried in a climate-controlled darkroom for 15 days.