The farm is owned and run by José Ignacio “Pepe” Jijón, an Ecuadorian mountaineer who has turned his energy to coffee farming in a way that mirrors his environmental values.
This unique variety is a cross between an Ethiopian landrace variety and Bourbon, and mostly grown in Ecuador, with great cup qualities.
For this lot, the ripe cherries are carefully sorted, depulped and then dry fermented for 24 to 36 hours, to preserve a clean and floral character.
POMA's impact: POMA have just returned from a very insightful trip to South America, where they got to visit Pepe and specifically looked into Finca Soledad’s shading, leaf analysis and foliar nutrition practices.
Expect incredible qualities of floral notes, brown spices and stone fruit, with a juicy, refreshing acidity.
