This is our first release from producer Pepe Jijon and his bio-dynamic farm Finca Soledad in northern Ecuador. This 100% Sidra selection's profile is as inspiring as its story, and the profile is delicate, floral, and citrusy.
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Dry fermented for 12 hours. Dried on raised beds for 30 days.
Pepe Jijon is a inspiring producer with an inspiring farm. Finca Soledad is a bio-dynamic organic farm with some of the most biodiversity we've ever seen. He produces only Sidra, Gesha, and Mejorado on a 4 hectare (~10 acre) parcel of land nestled within 120 hectares (~300 acres) of cloud forest. Soledad is also a community-oriented project where Pepe and his family support and employ single mothers who have been abandoned by their husbands.
While we don't know exactly which variety it is, we do know for certain the variety colloquially called Sidra in Ecuador is an Ethiopian Landrace variety. Ethiopia is widely acknowledged as the geographic origin of coffee. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity in the world. How these Ethiopian varieties have made their way to various parts of the world varies wildly, and is the focus of much research and debate. Given climate change and the increasing difficulty to grow coffee, there is also a lot of research being done to develop new varieties and hybrids, usually starting with Ethiopian Landrace germ-lines.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.