We’re excited to share our second treasured lot from Finca Soledad - our very first Typica Mejorado from the lush Intag River Valley in northern Ecuador. Grown and crafted under Pepe’s visionary “WAVE” philosophy, this coffee reflects his unwavering commitment to honouring terroir and variety. Each bean is treated as a living, sensitive being - handled with precision, patience, and deep respect. Pepe has spent years refining a natural process that drinks with the clarity of a washed. Part of the cherries are immersed in cold, flowing river water for up to eight days of slow fermentation, before being sun-dried for 12 hours and moved to a dark, temperature-controlled room for 40 days of gentle drying. Temperature, humidity, and time are carefully modulated at every stage to preserve transparency and avoid overpowering ferment notes. Yet for Pepe, process is never the point - it’s simply a means of letting the land speak. His pursuit is to express place through flavour, where taste becomes both mystery and medium. It’s a challenge he embraces: to reveal the quiet voice of this Ecuadorian variety with purity and depth. In the cup, when hot, it opens floral with hints of papaya and a profile reminiscent of Assam tea. As it cools to a warm temperature, acidity lifts, the texture softens, and deeper tropical notes emerge - mango, guava, and passionfruit. The florals intensify, and the tea-like quality shifts closer to an oolong. Once cooled, the acidity becomes more much more vibrant - reminiscent of fresh lemonade - while tropical fruit notes linger on the palate with a long, persistent aftertaste. The cup reveals a delicate, layered, and refined profile, finishing with a lasting orange blossom honey sweetness. This is an exceptionally rare and remarkable lot, and we’re truly grateful to Pepe for making it available. Honestly, it’s among the finest coffees we've ever tasted - it’s a coffee that redefines natural processing - and captures the quiet voice of nature.