Soledad Sidra Wave

Sidra is a newer high-end varietal, believed to be a hybrid of Bourbon and Typica, developed in Ecuador. It combines floral and fruity cup characteristics with a creamy mouthfeel and long finish. It’s gaining popularity among experimental farms and barista competitions for its distinctive profile.

In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.

For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.

Ecuador | Soledad | Pepe Jijon | Sidra Wave Washed - When is peak flavour?

This beautiful coffee is grown in Ecuador on Soledad managed by Pepe Jijon and his family - You can follow the farm on instagram

They employ sustainable practices and work on rehabilitating the surrounding forest

Wave refers to a practice and philosophy on minimising changes in temperature and therefore stress to the coffee embryo.

This care and passion I feel really comes across in just how vibrant and flavourful the coffee from all their farms is.

A note on the name: the variety here is Sidra. Soledad market their lots under their own spelling, "Sydra", so you may see it written either way - it's the same variety, and the same coffee.