Pepe Jijon Finca Soledad - Sidra Wave Hybrid

Moonwake partnered with Pepe Jijón and the team at Finca Soledad to bring Pepe Jijon Finca Soledad's Sidra Wave Hybrid from Ecuador to life. This lot comes from Imbabura in the highlands where altitude and soil yield a cup with clarity that shines through a nuanced fermentation. The Wave Hybrid processing blends natural and honey elements. In this harvest, the coffee cherries are stored for four days in tanks in Finca Soledad's cold room, dried for twelve days as a natural coffee, then rehydrated with a small amount of water and depulped, and finally dried for three days in the cold room as a honey processed coffee. The result is a layered profile that honors the terroir while exploring a new fermentation frontier.

From Moonwake's perspective, the Wave Hybrid processing yields a cup that tastes like a clean, sparkling citrus quality with a Sprite-like tang and a high level of sweetness. As it settles, deeper red fruit tones emerge, such as juicy red mango and pomegranate, followed by rose-like florals in the finish. These flavors come together with balanced sweetness and bright acidity, a reflection of Pepé Jijón's terroir and the meticulous attention to fermentation nuance.

For home brewers, this coffee rewards a thoughtful approach. Rest 4 to 6 weeks after roast for optimal sweetness and clarity, and tailor your grind to your brew method to let the citrus and red fruit notes shine. Pair with citrus pastries or light cheeses to complement the cup's brightness.