FINCA SOLEDAD SIDRA WAVE HYBRID

Introducing Finca Soledad Sidra Wave Hybrid.

We are excited to bring another special coffee from Ecuador to Newbery Street, this time from Finca Soledad, the farm of Pepe Jijón. His work and dedication to coffee are something we have followed and admired for years, and we are honored to finally share one of his coffees with you.

My first encounter with Pepe’s coffee was back in 2020, when I had the opportunity to taste his family’s coffee while I was in Thailand. Since then, our paths have continued to cross. We met through the SCA trade show in 2022 and reunited at the Spain Coffee Festival in 2026.

One thing I will always remember about Pepe is his energy. Every time we meet, he greets me with his incredible smile and a familiar shout:

“PACKKKKKK!”

Beyond his personality, I have always admired his dedication to coffee and his commitment to exploring what Ecuadorian coffee can become. Over the years, the Jijón family has continued to push boundaries through farming, genetics, and processing while respecting the land and the people behind every harvest.

For the 2026 harvest, we were fortunate to receive two coffees from the family. We first introduced a Typica Mejorado from José Jijón’s Finca Putushio, celebrating the next generation of the Jijón family. Now, we are excited to share our second coffee: Sidra Wave Hybrid from Finca Soledad.

A Different Mountain to Climb

Before dedicating himself to coffee, Pepe accomplished an extraordinary personal journey. He climbed the highest peaks on all seven continents, completing his journey by summiting Mount Everest alone.

Today, he continues to pursue another kind of summit at Finca Soledad, nestled in the remote Intag Valley of Ecuador’s Imbabura province. For the past 15 years, Pepe has dedicated himself to cultivating exceptional coffee, exploring varieties such as Sidra, Typica Mejorado, and Gesha while working to express the unique character of his land.

His philosophy goes beyond producing exceptional coffee. It is about respecting nature, refining his approach to farming and processing, and ensuring that the people who contribute their time and knowledge are fairly compensated.

These are the stories we love at Newbery Street. To us, coffee is never just what ends up in the cup. It is the people, the places, and the dedication behind every harvest.

The Wave Hybrid Process

Our Finca Soledad Sidra Wave Hybrid is a micro-lot from the 2026 harvest. What makes this coffee particularly interesting is its Wave Hybrid process, which uses controlled temperatures and carefully managed fermentation to develop clarity and vibrancy while limiting unnecessary stress on the coffee cherries.

The process begins with four days of cold storage at Finca Soledad. The cherries are then dried for 12 days using a natural process. Next, they are rehydrated with a small amount of water and depulped before undergoing a final three days of drying in the cold room as a honey-processed coffee.

By combining elements of natural and honey processing with carefully controlled conditions, this approach allows Pepe to explore a different expression of the Sidra variety.

From first tasting the Jijón family's coffee in 2020 to finally bringing Pepe's work to our lineup, this release feels especially meaningful to us.

We are incredibly grateful to Pepe and the Jijón family for the opportunity to share this coffee. We hope that when you taste it, you will appreciate not only what is in the cup but also the years of curiosity, experimentation, and dedication behind it.

Origin: Finca Soledad, Imbabura, Ecuador

Producer: José (Pepe) Jijón

Process: Wave Hybrid

Roast Profile: Light

Variety: Sidra

Altitude: 1,550 m.a.s.l.

Tasting Notes: NA

Size : 4oz. (113g)

Coffee beans roasted by Newbery Street Coffee Roasters in Greater Boston

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Coffee: 15g

Grind Size: Medium

Brewer: OREA O2 with Kalita Wave 185

Water: 92'C (Boston tap water with ZEROWATER: TDS 000)

Ending Time: ~2:00