Finca Soledad Sydra coffee – Harvesting pure essence through roots and effort

Finca Soledad Sydra coffee farm

Finca Soledad Sydra coffee farm is located in the Intag Valley, Imbabura Province, Ecuador. Pepe Jijon and his father acquired this farm in 2010 with aspirations to develop specialty coffee and protect the local environment. Since then, it has established a unique aesthetic for Ecuador through its magnificent natural scenery and the passion for specialty coffee by its founders.

Covering 120 hectares, the farm is situated at an altitude of 1,515 meters above sea level. The cultivation area is surrounded by high mountains, native plant species, and the rushing Intag River, providing ideal growing conditions for premium coffee.

Finca Soledad Sydra Coffee Farm is located at an altitude of 1,515 meters above sea level, surrounded by high mountains and native plant species.

The Sydra coffee variety and its unique characteristics

– Origin of Sydra Coffee

Sydra (Sidra) or Bourbon Sydra is a relatively well-known variety in the coffee industry due to its complex origin and interesting flavor. Some believe Sydra originated in Pichincha Province, Ecuador. Others suggest it is the result of crossbreeding between two high-quality coffee varieties, Typica and Bourbon. Another source claims Sydra originated from a Nestlé nursery, where hybrid varieties using Ethiopian and Bourbon seeds were developed.

Scientific research and genetic tests indicate that Sydra shares similarities with Ethiopian indigenous coffee varieties—a diverse group of wild or genetically undefined varieties from East Africa. World Coffee Research suggests that Sydra may not have a specific genetic identity and could be a collection of various varieties collectively named by farmers.

– Unique Characteristics of Sydra Coffee

Sydra has characteristics of Arabica coffee with the potential for high-quality Specialty Coffee. It requires shade to grow and is unsuitable for hot, sunny environments. It is primarily grown in South America, particularly in Ecuador and Colombia, at altitudes between 1,650 and 1,800 meters above sea level.

Sydra coffee has genetic similarities with indigenous coffee varieties from Ethiopia.

Sidra coffee trees are thick, can grow up to four meters tall, with dark green leaves and slender five-petal flowers. The coffee cherries grow densely along the branches, are larger and rounder than other Arabica varieties, and Sydra beans are longer and thinner than Gesha beans.

This variety is notable for its rich flavor, leaning towards intense sweetness, with floral and fruity characteristics depending on the growing soil. Sydra can offer dynamic notes of ripe fruits like nectarine, apricot, and peach, along with citrus and orange blossom aromas. Additionally, it has hints of white grapes and sweet flavors of honey, malt, and red apples with a mild acidity. The coffee has a round, smooth mouthfeel, making it particularly appealing to coffee enthusiasts.

– Why did people choose to develop the Sydra coffee variety?

The elite genetics of Sydra make it a valuable subject for exploration and potential in the industry. Riding the wave of specialty coffee, it has become prominent at WCC (World Coffee Championships) events for its high-quality beans and vibrant flavors, creating value and opportunities for farmers. Pepe believes that Sydra has the potential to be as famous as Panama Gesha.

Moreover, Sydra requires a shaded growth environment and a diverse ecosystem. Growing this coffee variety necessitates adding many native canopy trees and practicing agroforestry. This promotes forest restoration and sustainable development on coffee farms. With characteristics that provide growth opportunities for Ecuador’s coffee industry and the local environment, Pepe chose to include Sydra in Finca Soledad’s development plan.

Contributing to the sustainability of the industry, Finca Soledad Sydra coffee, under the hands of farmers in the Intag Valley, adheres to an innovative approach to restore nature.

Finca Soledad Sydra’s growing area resembles a conservation zone

Finca Soledad Sydra coffee grows in an environment built on sustainable efforts, significantly contributing to forest restoration and protecting Ecuador’s natural ecosystem. The coffee-growing area is limited to 4 hectares out of the total 120 hectares, surrounded and interspersed with canopy trees and biodiversity. From afar, the farm resembles a lush forest, with green expanses following each coffee season.

The coffee-growing area of Finca Soledad is limited to 4 hectares out of a total of 120 hectares, surrounded and interspersed with tree canopies and biodiversity akin to a dense forest.

Pepe and his team spent years listening to nature and seeking cultivation processes that integrate with the growing area to achieve this beautiful landscape. Every farmer at Finca Soledad becomes a diligent reforester, creating a cool forest that protects coffee trees, helping them thrive and produce rich flavors. In this cool environment, with a diverse ecosystem of various plants, insects, animals, and birds native to Imbabura Province, Finca Soledad Sydra coffee trees are imbued with the natural beauty of their habitat, resulting in high-quality beans that bring value to their roots.

Finca Soledad practices sustainable agriculture and ssupports the community

Inspired by the beauty of nature, but after planting the first coffee seeds, the farm operators aimed for larger goals. Coffee production gradually became a way to harmonize the love for nature and flavor while advancing with a mission to create motivation and good values for the community.

– Cultivating Finca Soledad coffee using biodynamic methods

At Finca Soledad, coffee is cultivated using biodynamic methods, integrating coffee plants closely with the native environment. This method views the farm as a self-balancing ecosystem, employing sustainable and environmentally friendly techniques while respecting and creating a foundation for the life of all organisms.

Finca Soledad Sydra coffee is cultivated using biodynamic methods, integrating coffee plants closely with the native environment.

Pepe and his farmers carefully choose the timing for planting, fertilizing, and harvesting based on the cycles of the earth and the moon to maximize natural energy sources. They also collect and recycle organic waste, creating compost from animal waste and coffee production processes. Coffee trees are nurtured in a biodiverse environment, thriving under the shade of large trees without using chemical fertilizers or pesticides, resulting in naturally pure-flavored beans.

– Supporting the local community

Not limiting farm activities to a passion for nature and specialty coffee, Finca Soledad also aims to support the local community. Pepe focuses on recruiting and supporting workers affected by mining activities in Ecuador. By hiring locals, especially women and single mothers, Pepe provides them with jobs and fair, timely wages, helping them care for their families. This not only brings stable income but also protects the Ecuadorian community from the negative impacts of mining. Additionally, these activities spread positive values throughout the specialty coffee supply chain in Ecuador.

By hiring local residents, particularly women and single mothers, the production of Finca Soledad Sydra coffee creates jobs and pays fair, timely wages, helping them to better care for their families.

Finca Soledad Sydra coffee distinctly shows its original characteristics through meticulous and intricate washed processing. From harvesting, farmers carefully handpick fully ripe coffee cherries, ensuring the highest sweetness and nutrition. This process, although time-consuming, always maximizes the quality and essence of the beans.

After harvesting, Finca Soledad Sydra coffee immediately undergoes complete wet processing. It begins with washing using water pressure and being placed in large tanks to soften the husk and mucilage surrounding the beans. Next, the coffee is de-hulled and washed multiple times to remove all mucilage before drying, creating products with almost perfect balance and acidity. Thanks to this meticulous wet processing, the 11/2023 harvest season at Finca Soledad has produced coffee beans with captivating flavors, rich and delicate notes, affirming the high quality and dedication of the coffee growers at the farm.

Finca Soledad Sydra coffee distinctly shows its original characteristics through meticulous washed processing.

Under the leadership of Pepe and the farmers of Valle De Intag, Imbabura, the flavor of the new Finca Soledad Sydra coffee harvest (11/2023) shines brilliantly, providing surprising experiences for tasters.

Distinct floral and tea notes

Like a small world collecting the finest origins, the flavor of Finca Soledad Sydra coffee contains the special nuances of the Intag Valley. The rich, distinct aroma is enchanting with floral and elegant tea notes.

This scent starts intensely yet gently, enveloping the senses in the path filled with blooming roses. The floral aroma exudes pride in their beauty. At the end of the vibrant rose path, Finca Soledad Sydra leads you to a wide lavender field. The small coffee bean space is imbued with the gentle, characteristic lavender scent, providing a soothing and relaxing experience.

Furthermore, the complex genetic traits of Sidra open a multi-layered flavor spectrum for this coffee bean. As the floral aroma fades, you sense the serene, soothing scent of tea. This makes the coffee tasting experience refined, leisurely, and deeply thoughtful.

The flavor of Finca Soledad Sydra coffee holds unique nuances characteristic of the Intag Valley.

Sweet and fresh berry flavors

Like its aroma, the flavor structure of Finca Soledad Sydra is rich and vibrant. The layers of flavors intertwine on the sweet base of ripe golden pineapples. Combined with the explosive acidity of tartaric acid, the coffee stands out with the freshness of berries. The Intag Valley, through the accumulation in Finca Soledad Sydra beans, is as attractive as a banquet gifted by nature. By slowly savoring, you can enjoy the delicious taste of blueberries, pineapples, blackberries (black raspberries), and apricots in your coffee cup.

Graceful transition compared to previous seasons

If you taste both the previous and current Finca Soledad Sydra coffee lots, you will notice interesting points. The coffee has undergone significant changes in flavor and quality due to the farm’s continuous improvement efforts. The bean quality and flavor profile have both enhanced with density and diversity in sensory experience.

In the previous season, acidity was only at the average level of citric and malic acids. The sensory experience of the coffee cup only displayed the sweet, elegant notes of lavender and fruits. In this new season, the coffee aroma has become richer with rose and tea scents. The flavor layers retain the blueberry, pineapple, apricot, and blackberry notes. The sensory experience has less crispness of guava and reduced richness of Alpenliebe, making the coffee cup smoother and more enjoyable. As a result, the coffee’s diversity in hidden acidity becomes more apparent, making the flavor exploration process easier.

Aiming to contribute to the prosperous and long-term development of the industry and society through sustainable coffee cups, XLIII Coffee constantly seeks and collaborates with specialty coffee farms sharing the same vision. Therefore, XLIII Coffee and Finca Soledad have formed a strategic and ethical partnership through specialty coffee lots like Finca Soledad Sydra. This collaboration aims not only to provide high-quality coffee beans but also to maintain and protect the ecosystem and support local farming communities.

Creating sustainable value with Finca Soledad

For Finca Soledad, promoting and supplying Finca Soledad Sydra coffee through XLIII Coffee helps the farm increase visibility and market access. Consumers can connect with the farmers who produce the coffee, gaining a deeper understanding of the quality and value of Specialty coffee for themselves, the professionals, and the planet. This can create a strong motivation for the farm to continue its passion and continuous improvement.

Through the direct and fair collaboration between XLIII Coffee and Finca Soledad, the farm increases its visibility and market access.

Moreover, through independent, direct cooperation with XLIII Coffee, the farm can receive fair compensation for its efforts. XLIII Coffee always respects and values the farm’s work, paying prices equal to or higher than the farmers’ expectations. With assured output, Finca Soledad will have enough resources to improve the farm while fulfilling commitments to coffee quality, environmental protection, and providing stable livelihoods for workers.

Impact on the Specialty coffee industry

The collaboration between XLIII Coffee and Finca Soledad brings benefits not only to both parties but also creates a positive impact on the Specialty coffee industry. The producer (Finca Soledad) – roaster, and supplier (XLIII Coffee) relationship can be established as a harmonious relationship based on market supply and demand laws.

Emphasizing quality and sustainability and transparency in coffee production will drive higher standards in the industry. Producers find motivation to pursue higher-quality products. They can focus on and apply environmentally friendly practices, improve farm infrastructure, and enhance farmers’ welfare. This can attract the interest of other stakeholders, contributing significantly to the growth of the sustainable coffee industry.

When the supply chain prioritizes quality and emphasizes sustainability and transparency in coffee production, it promotes higher standards within the industry.

However, creating a significant impact such as promoting industry progress relies not only on the collaboration of two small organizations. It requires cooperation and joint efforts from many stakeholders, including industry organizations, local authorities, producers, businesses, and consumers. All must raise awareness of the importance of supporting sustainable coffee products and take practical actions.

Conclusion

Carrying the exquisite essence of its origins, Finca Soledad Sydra already possesses the pure charm of Valle De Intag’s nature. Through the care of the local workers, the new harvest lot adds refined fragrant notes, evoking endless inspiration for nature conservation and a better future. If you are looking for a coffee with pure, delicate sweetness and newness, choose Finca Soledad Sydra to experience the gentleness and unique wonders of the Ecuadorian mountains and forests.

Question 1: Compare Finca Soledad Sydra – 11/2023 with previous seasons. 

The November 2023 harvest of Finca Soledad Sydra has a more diverse and sweet fragrance compared to the previous season.

• Unlike the average acidity of the previous season, the new harvest has high, explosive acidity with tartaric acid.
• Clear sweetness with pineapple notes.
• Multi-layered, rich aroma with rose, lavender, and tea scents.

Question 2: Future development potential of the Sydra variety. 

Sydra is a relatively new variety in the Specialty coffee industry, characterized by large cherries, diverse flavors, and high sweetness. It has special genetic traits similar to rare and premium coffee varieties. Therefore, experts believe Sydra has outstanding potential in quality and flavor, and it could become as famous as Panama Gesha with proper direction.

Question 3: What is special about the Finca Soledad Sydra coffee growing region? 

Finca Soledad Sydra coffee farm is situated at an altitude of 1,515 meters above sea level. It is located in the Intag Valley, Imbabura Province, Ecuador, known to have the most diverse ecosystem in South America. The farm covers 120 hectares but only 4 hectares are dedicated to coffee growing, while the rest is used for forest restoration and intercropping. Therefore, the coffee growing area is surrounded by a large forest area, providing ideal growing conditions for premium coffee.

Question 4: How is Finca Soledad Sydra coffee cultivated? 

Finca Soledad Sydra coffee is cultivated using biodynamic methods. This is one of the sustainable agricultural methods applied by very few farms. The principle of this method is to integrate coffee plants closely with the local environment, utilizing natural energy sources for growth. It starts by carefully choosing the timing for planting, fertilizing, and harvesting based on the cycles of the earth and the moon (tides). Fertilization uses organic compost from animal, plant waste, and coffee production processes. Pollination and pest control are conducted using surrounding insects and animals.

Question 5: What impact does Finca Soledad Sydra – 11/2023 have on the Specialty coffee market? 

Finca Soledad Sydra coffee can be seen as a representative of perfection from meticulous and sustainable processing. The quality and unique flavor of the coffee are the achievements of Pepe and his team. They contribute positively to the reputation of Ecuadorian specialty coffee in the global market, supporting the value of specialty coffee and ensuring the livelihoods of workers in the industry. Additionally, the coffee cultivation process contributes to environmental protection and supports the local community. This promotes the sustainability of the specialty coffee industry.