Finca Soledad Sydra Oxidation – A New Harmony of Flavor and Fermentation Technique

Located along the Andes mountain range, Finca Soledad is a coffee farm where nature, science, and a spirit of exploration intersect. With its high-altitude terrain and consistently cool climate, the farm provides ideal conditions for cultivating high-quality coffee varieties. What truly sets Finca Soledad apart, however, lies in its approach to agriculture: unhurried, not driven by volume, but grounded in patience, observation, and respect for natural rhythms.

As a result, each harvest season becomes a new learning journey – one where people gain a deeper understanding of the land, and the land, in turn, responds with steadily improving coffee quality. These values are strongly shaped by Jose “Pepe” Ignacio Jijón and his family, who chose agriculture as a path for self-discovery and as a meaningful contribution to the local community.

Most of Finca Soledad’s land is surrounded by natural forests and native vegetation, helping maintain a rare ecological balance. Small streams enriched with minerals from ancient volcanic formations provide clean water, while basalt-rich soil high in organic matter encourages slow plant growth, allowing coffee cherries to accumulate greater sweetness and depth of flavor. By combining organic farming practices, microbial control during fermentation, and minimal mechanical intervention, the Finca Soledad team produces coffee lots that are not only high in quality but also clearly express the “personality” of the land.

Notably, Finca Soledad also operates as a highly community-oriented agricultural model. Pepe’s family prioritizes employing local women, especially single mothers to create stable and sustainable income opportunities. The farm pays weekly wages and provides training in harvesting, sorting, and coffee care. As a result, Finca Soledad is not merely a place where quality coffee is produced, but a space that nurtures livelihoods and community development in the Valle de Intag region.

Thanks to the Oxidation Washed processing method, the Finca Soledad Sydra Oxidation lot exhibits a clearly defined, layered, and deep flavor structure – qualities that are difficult to achieve with conventional washed processing. Controlled oxidation combined with a double fermentation stage allows the cup to remain clean and precise while expanding the sensory range toward greater complexity.

The Oxidation Washed Processing Method

At Finca Soledad, the team’s passion for exploration is reflected not only in how they care for the coffee trees, but also in every processing decision. Oxidation Washed, a refined variation of traditional washed processing, stands as a clear example of how scientific understanding is integrated with natural sensory awareness.

The core objective of this method is to create depth and complexity in flavor while preserving the cleanliness that defines washed coffees. With meticulous planning and careful calculation, Finca Soledad views Oxidation Washed as a gateway to a broader sensory spectrum – one where flavor development is guided intentionally rather than left entirely to chance.

The process begins with aerobic whole-cherry fermentation in an open environment. This stage allows oxygen to interact with the cherries at a controlled level, activating measured oxidative reactions. As a result, the intrinsic characteristics of the variety and terroir are expanded, enabling flavors to develop with greater clarity and layered definition. Once the cherries reach an optimal transformation point, they are pulped and transferred to sealed tanks for an additional 48 hours of fermentation.

After fermentation concludes, the beans are thoroughly washed and then enter a drying phase lasting approximately 20 days. Finca Soledad employs a combination of direct and indirect sunlight to regulate moisture evaporation and avoid abrupt changes that could destabilize flavor structure. This slow, even drying rhythm allows the beans to dry from the inside out, preserving the delicacy of fermentation-derived aromas and ensuring clarity in the cup. This final step effectively “locks in” the flavors, bringing them to their most balanced and clean expression.

Multi-layered flavor structure

This coffee reveals a distinctly multi-layered flavor structure, where each aromatic note emerges in a natural sequence and remains closely interconnected. Thanks to the carefully controlled processing, aromatic compounds develop evenly, allowing flavors to unfold coherently from delicate floral tones to ripe fruit sweetness, finishing with a balanced and gentle sweetness.

At the opening layer, rose notes appear softly yet clearly, offering a sense of purity and refinement. This floral character is commonly found in coffees with stable, clean fermentation, where floral aromatic compounds are well preserved. Rather than overpowering, the floral note serves as an elegant introduction, establishing a smooth sensory foundation for subsequent layers.

As the cup temperature stabilizes, red apple notes become more pronounced.

This fruit character brings a fresh, crisp quality with a pleasant acidity, reflecting a balance between organic acids and natural sugars within the bean. Red apple adds vibrancy to the overall structure while preventing the profile from becoming heavy or overly sweet.

In the deeper layer, strawberry emerges as a soft, rounded sweetness. This is the result of slow and stable sugar conversion during fermentation, delivering the impression of gently ripe fruit – naturally sweet without sharpness. The strawberry note lingers into the finish, creating a smooth, pleasant mouthfeel that closes the flavor structure with harmony and elegance.

Finca Soledad Sydra Oxidation is not merely a meticulously processed coffee lot, but a symbol of the farm’s holistic philosophy: prioritizing quality, transparency in trade, and long-term connections between producer, roaster, and consumer. Every element of this coffee’s journey, from processing methods to collaborative values contributes to a complete and meaningful experience in every cup.

The first defining difference lies in its direct trade relationship. Instead of passing through multiple intermediaries, the coffee is connected directly from Finca Soledad to XLIII Coffee, ensuring transparency and fairness throughout the value chain. Notably, XLIII Coffee pays 55 USD per kilogram to the producer – a price that accurately reflects the labor, knowledge, and value invested by Finca Soledad into each harvest. Ongoing communication enables both sides to align on variety selection, weather conditions, processing adjustments, and long-term quality strategies. As a result, every roast faithfully conveys the spirit Pepe and his team instill in their coffee.

The Finca Soledad Sydra Oxidation lot is roasted at an extremely-light level, with the goal of preserving the bean’s intrinsic characteristics and the flavor structure created by the Oxidation Washed process. This roast level demands absolute precision: every thermal movement is carefully controlled, and every micro-chemical reaction within the bean is closely monitored to avoid diminishing the delicacy achieved through fermentation. The objective is not to create flavor through heat, but to unlock the aromatic layers already embedded within the Sydra variety. The result is a cup that is bright, clean, and rich in soft, nuanced expressions.

Above all, this coffee stands as proof of the sustainable relationship between XLIII Coffee and Finca Soledad. From the earliest harvests, their collaboration has been built on trust and a shared commitment to long-term development. This relationship extends beyond commercial transactions to include technical exchange, sensory feedback, and alignment on the farm’s future direction. It is through this close partnership that Finca Soledad Sydra Oxidation reaches consumers with consistent quality and its most authentic story intact.

Images in this journal are owned by Finca Soledad and XLIII Coffee.

1. What is Finca Soledad Sydra Oxidation coffee?

This is a Sydra variety coffee grown at Finca Soledad and processed using the Oxidation Washed method – a variation of washed processing designed to expand flavor complexity while maintaining cleanliness and balance.

2. How does Oxidation Washed differ from traditional Washed processing?

Oxidation Washed adds a controlled aerobic fermentation stage before pulping, increasing depth and complexity, while traditional Washed processing primarily emphasizes clarity and cleanliness.

3. Why is Finca Soledad Sydra Oxidation roasted at an extremely-light level?

Extremely-light roasting preserves the Sydra variety’s intrinsic traits and the delicate flavor layers developed through Oxidation Washed processing, rather than introducing additional flavors through heat.

4. Which brewing methods suit Finca Soledad Sydra Oxidation best?

This lot is especially well-suited for manual brewing methods such as V60, Origami, Kalita, or Aeropress, where clarity and brightness can be fully expressed.

5. Who is Finca Soledad Sydra Oxidation best suited for?

This coffee is ideal for specialty coffee enthusiasts, particularly those interested in origin transparency, processing methods, sustainable values, and refined, multi-layered flavor experiences.