* **Variety:** Sidra * **Process:** Syoxidator Washed * **Region:** Imbabura * **Altitude:** 1550 masl * **Tasting notes:** Raspberry, Apricot, Orange Blossom **Producer information:** **Pepe Jijón** is the producer behind **Finca Soledad**, located in **Imbabura, Ecuador**, at over 1,800 masl and surrounded by an exceptional Andean ecosystem. Recognized for his scientific approach and experimental vision, Pepe combines technical knowledge, respect for nature, and a constant curiosity for fermentation processes. His **Sidra** variety is processed using the innovative **SyOxidator Washed** method, a reinterpretation of the washed process that incorporates **controlled oxidation stages** before fermentation. The cherries are first fermented in an aerobic environment, then transferred to sealed tanks for partial anaerobic fermentation, and finally washed and slowly sun-dried. This approach combines the **cleanliness and structure of traditional washed** coffee with the **complexity and aromatic depth** of natural oxidation, resulting in a vibrant cup with **notes of raspberry, apricot, orange blossom**, and a rounded, elegant texture.