Wave Washed
Wave Washed is a proprietary enhanced washed processing method developed by Pepe Jijón at Finca Soledad.
In principle, Wave Washed follows a highly structured multi-stage process. Cherries at around 22° Brix are first fermented whole for three days, then Mosto is added to guide microbial activity. After dry depulping, the beans continue fermenting in mucilage for 48 hours before being dried for 40 days using roll drying with alternating warm and cool temperature cycles. This approach helps reduce heat stress and preserve delicate flavors, making it especially suitable for Gesha and Sidra.
Wave Washed produces a cup profile that is beautifully balanced and transparent, as clean as a classic Washed coffee but with greater complexity and deeper sweetness through controlled fermentation. Common flavor notes include plum, apricot, honey, and vanilla.
