Ecuador Finca La Soledad Typica 3-Pack




This is the epitome of the idea behind the 3-Pack. Isolate all variables possible except for one and experience the difference that variable makes on the cup. That and also really freakin amazing coffees from some world class farms. 

Finca La Soledad is proving to be one of those farms. High quality coffee. Controlled, innovative processing. A focus on humans and the environment. These are what makes a top notch farm in my books.

In this 3-Pack you get 3 Typicas each with its own processing technique. 

JJ Washed x 100g

24 hours 'cherry reposado' followed by a double fermentation, first 48 hours in whole cherry, then 48 hours in mucilage.

Wave Washed x 100g

250 hour fermentation in whole cherry, with temperature variables from warm to cool, followed by depulping and washing.

Don Julio Natural x 100g

200 hour whole cherry fermentation with 35 days dried in a temperature controlled room with dehumidifiers.

From the Importer:

Finca La Soledad is a farm that was purchased in 2010, by Pepe and his father, while working for the Red Cross in Ecuador. Based in Intag Valley in the North of Ecuador. Traditionally, Intag is not a coffee producing region and more so positioned as a mining region. If you look on a map, this is relatively close to the Colombian border and the department of Nariño. Pepe purchased this land to develop coffee and soon found a bigger purpose, hiring locals in the region to protect them from the damages that the mining industry has left in this area. Mainly hiring women in the region, Pepe provides a stable income, paying them weekly and working to support their families.

Of the 120 hectares, there's 4 hectares currently planted in coffee, with Typica Mejorado, Sidra and Gesha. At one point there was 20 hectares planted, with majority of Castillo, though the volatility in the market made it challenging to continue with this amount of coffee, so Pepe made the tough decision to just keep the three aforementioned varieties. Ecuador has ridden a rollercoaster in the coffee sector in terms of pricing. The remaining 110+ hectares of La Soledad are composed of a dense cloud forest canopy filled with biodiversity, as well as a once-operational sugarcane production. The belief is biodiversity will drive the quality of the coffee, not human created inputs. 

When working with his crew, Pepe brews them coffee during their efforts to ensure they have an understanding of the depth and beauty of coffee. He believes that it's important for the people who work in coffee to also drink coffee and have a sense of what it is their producing and how their efforts might elevate or hinder the quality.

At the beginning, Pepe had the support of a cooperative in the Intag region which was 100% organic. He explained the challenges of starting a coffee farm from a 100% organic stand point. At a certain point, he left the umbrella of the cooperative and changed his philosophies. Today, the production is semi-organic, fully shaded, with a  biodynamic approach. "It's less important to replicate processes and instead, I place the importance on listening to nature."