Finca Soledad Sidra Wave Fermented Honey

Finca Soledad Sidra Wave Fermented Honey

£29.00 100 g
BlackberryDateBergamot

This Sidra Wave Fermented Honey unfolds a broad and silky texture, almost creamy. The blackberry opens the tasting with intensity and depth, followed by a delicately candied date that brings a noble and structured sweetness. In the background, bergamot brightens the whole with a refined, precise tension, almost aristocratic.

The balance is masterful, between richness and freshness. The finish, long and elegant, leaves an impression of absolute mastery.

An exceptional coffee, where the genetics of Sidra meet a rigorous fermentation protocol to offer a contemporary, distinguished, and deeply sophisticated expression.

IntensityLight
Roasting indexAcidic & fruity
Your expert A question about this product?

When does your coffee reveal its full potential?

At Chronic., our coffees are roasted every day. We always try to send you coffees after a short resting period. But sometimes, victims of our own success, they may arrive very fresh.

After roasting, coffee evolves naturally. It gradually releases the accumulated carbon dioxide, which allows the cup to find its balance. Notes that are too bright or pronounced soften, giving way to more precision, sweetness and complexity. Letting coffee rest means giving it the time to fully express itself.

We recommend a minimum rest of 15 days after roasting. For our seasonal and exceptional coffees, the ideal tasting window is generally between 3 and 6 weeks after roasting.

The best way to brew it

Some coffees reveal their aromas best with a particular brewing method — that’s the recommendation we’re sharing here. Of course, you’re free to experiment with other methods, and we love receiving your feedback.
Our top brew

Orea Z1

In our opinion, this is where this coffee truly shines — but there are no rules when it comes to taste.

Profil precis et tasse expressive

Voir les cafes pour Espresso
An excellent alternative

Origami

Different in approach, just as convincing in the cup.

Extraction filtree, nette et elegante

Voir les cafes pour Orea

Finca Soledad Sidra Wave Fermented Honey

Ecuador - Honey
Origin Ecuador
Region Imbabura
Farm Finca Soledad
Producer Jose Ignacio Jijon
Variety Typica
Process Honey
Altitude 1700m
Harvest July
Price pai 84.60.-/kg FOB
Available lot 30 kg
TRANSPARENT COFFEE TRADE

TRANSPARENT COFFEE TRADE

We communicate with full transparency about the price paid to producers, ensuring fairness and traceability in every cup.

DIRECT TRADE

DIRECT TRADE

We buy our coffees directly from producers, without intermediaries, to ensure fair remuneration and a lasting relationship.

1% FOR THE PLANET

1% FOR THE PLANET

1% of our annual revenue is donated to a foundation working for the protection of nature in the Alps.

Meet the Producer

JOSEIGNACIO JIJON

At the head of Finca Soledad, Jose Ignacio Jijon is one of the most respected figures in specialty coffee in Ecuador.

An engineer by training, a producer by passion, he approaches coffee with rare scientific rigor and an almost artistic sensitivity. His work focuses on varietal exploration and advanced mastery of fermentations, always with a clear goal, to reveal the purest expression of the Ecuadorian terroir.

Each lot signed by Jose Ignacio Jijon is the result of meticulous research, repeated trials, and precise control of environmental parameters. Nothing is improvised.

Finca Soledad is not just a farm, it's a living laboratory where excellence is a daily discipline.

A terroir, an identity

ECUADOR, IMBABURA

Finca Soledad is located in Ecuador, at high altitude, where the air is cooler, the ripening is slower, and the sugars are naturally concentrated.

The volcanic soil, constant mist, and partial shade provide ideal conditions for long and controlled fermentations. Here, nothing is left to chance. Each batch is crafted like a micro-edition, with both a scientific and artisanal approach.

The Wave Fermented Honey process takes aromatic exploration even further. Fermentation in a sealed tank for 4 to 5 days with indigenous yeasts, slow dehydration in a dark chamber for 21 days at controlled temperature, grain stabilization for an additional 21 days. The goal is clear, to develop complexity while maintaining a clean and consistent structure.

Quality of our green coffees

Specialty Coffee 80+

Every bean comes from a fair trade supply chain, ensuring full traceability and exceptional cup quality. Scored above 80 out of 100, our coffees open the door to the prestigious world of specialty coffee.