Ecuador, Finca Soledad, Tasos XTD

This is a unique and computational lot produced by a collaboration between our Founder Tasos Delichristos and Finca Soledad’s stunning farm owner Jose Ignacio Jijón, also known as Pepe. It is located 50 km north-west of Quito on the Andean slopes that form the Intag valley and is surrounded by high mountains, dense biodiversity and the strong river Intag. Pepe has been producing coffee here since 2010 and the farm offers varieties like Typica mejorado, Sidra and Gesha. 

The climate in the area is warm and humid and has a high rainfall in rainy season. Most of the plantation grows partially shaded by tall trees, these keep the plants cool in the dry season and in the wet season allow plenty of air flow for the humidity not to damage the plants. 

Before becoming a coffee farmer, Pepe was an experienced mountaineer and was the first Latin American to complete the ‘7 Summits Challenge’, which entails in climbing the highest peak in every continent. He also went on treacherous expeditions to Greenland, the north pole and south pole, and climbed several times the highest peaks in Ecuador as a mountain guide. He then decided to settle in Intag where he was introduced to coffee farming by the local coffee Cooperative. Since then his main focus has been producing high quality coffee. 

Pepe transmits his adventurous character through coffee, he loves experimenting with different processes and every time he does it, he puts in all his passion. 

A personal note from Pepe to you … 

“We want to thank you for your interest in our craft. 

In your hands are our pearls, 

Our finest expression of the Terroir and careful family dedication. 

We believe that nature speaks a silent language through coffee and it is our responsibility to convey it properly …. “

His wife Monique (Florcita ) , their offspring , José (16 ) and Kassandra (22) and Pepe are directly involved in all post-harvest, from hand selection, disinfection, to controlled fermentation and masterful drying . 

They make sure the coffee cherries from Sidra are harvested at minimum 20 brix by a Group of committed women from the community that support them since 2010 . 

(Paola , Isabelle, Anita, Silvia, Rosario and Doña Marcia make the sensible harvest crew .) 

They have learned that mastering fermentation adds complexity to their coffees but it is key that they remain clean and with terroir expressions (not process expressions). 

A complex Wave process (natural) which involves a biodynamic philosophical approach to express the best of the terroir through fermentation and craft drying. In this process Pepe take the cherry through a set of “environments” with gentle changes not to stress the embryo and achieve a subtle work of art. 

He also do double fermentations with a few twists as previous oxidation ( JJ nebulae) , then lactic wet cherry fermentation and then mucilage fermentation. 

Controlling slow drying (SD) using sensors, dehumidifiers, constant motion and indirect sunlight accomplishes the magic needed to curate and “seal” all the previous work. 

Finally, they enter the important Stabilization period were our coffees rest in Grain Pro bags for at least two months. 

Then, they start cupping them regularly. 

It’s amazing how flavour, body and residuals improve as time passes 

An amalgam of Flavours and emotions:

Very soft yet very clear 

Clean, crisp, alive, juicy 

Lingering aftertaste, balanced and delicate 

Multi-layered and synergetic 

A sensorial dance from flower to fruit 

Terroir and family art. 

We invite you to cup them as a ritual 

When we cup at origin we do it not only the next day but at least for a week everyday 

Let them cool down and intensity will rise and linger … 

We are in love with coffee from plant to process, roasting , cupping and serving . 

We are delighted for your interest and grateful for the time you’ll take to try it and hopefully showcase it with your costumers. 

Tell the tale and share the love 

Sidra Natural 

The varietal Sidra was created in Ecuadorian soils, this is a hybrid between a Red Bourbon and Typica. It has gained much popularity between producers and roasters because of its unique sweetness, notes of berries and complexity. 

Harvested in May 2021, only 90 Kg of this coffee was produced this year. 

The coffee is a classic Natural with close attention to fermentation and changes in humidity.