Pepe, his wife Monique, and their children José and Kassandra are all directly involved in processing their coffee—from hand selection and disinfection to controlled fermentation and drying.

The coffee's ripeness is verified by measuring brix levels, which indicate the fruit's sugar content. The cherries are hand-picked by a dedicated group of women from the community who have supported them since 2010.

After harvest, they determine which processing method to use. Pepe explains that while mastering fermentation adds complexity to their coffees, it's crucial that they remain clean and that the process doesn't overwhelm the cup profile.

This processing method is a variation of the washed process. The coffee first undergoes fermentation in an open environment to promote oxidation. It is then pulped and fermented in its mucilage in a sealed tank for 48 hours before washing.

The key to maintaining quality and longevity in processing is undoubtedly drying. Pepe uses controlled slow drying over 20 days, utilizing sensors and intermittent use of dehumidifiers, constant motion, and indirect sunlight to accomplish "the magic needed to curate and 'seal' all the previous work".

Pepe is quite the fascinating character! Born in Brazil and trained as a psychologist, he spent much of his early life mountaineering. He achieved the remarkable distinction of being the first Latin American to solo climb all seven summits—the highest peaks on each continent. His expeditions also took him to some of Earth's most inhospitable places: the North and South Poles and Greenland. While working as a mountain guide and for the Red Cross in Ecuador, he and his father discovered and purchased a farm in Intag. After acquiring the land, the local coffee cooperative introduced him to coffee farming—a pursuit that quickly became his life's passion.

His deep love for coffee culture drove him to earn several key certifications, deepening his understanding of the product and helping him perfect his processing protocols. Pepe's adventurous spirit infuses everything he does, especially his love for experimenting with different processes. This passionate approach has yielded some remarkable coffees!

One of his main motivations in coffee production is contributing to economic and environmental sustainability in his region and beyond. For Pepe, living on the land, witnessing the coffee plant's flowering cycle, and supporting Ecuador's development are profound sources of joy.

Finca Soledad, overlooking a beautiful valley and surrounded by restored forest, is where Pepe finds his peace. The natural wonder of this setting is reflected in every coffee he produces.

The farm sits on a terrace at 1,515 masl, 50 kilometers northwest of Quito on the Andean slopes that form the Intag valley—a recognized United Nations World Heritage GEOPARK. Pepe has been producing coffee here since 2010. The farm grows high-quality varieties like Typica Mejorado, Sidra, and Gesha on 5 hectares dedicated to coffee production. The remaining 115 hectares preserve the biodiverse, dense cloud forest canopy and focus on environmental stewardship. Pepe takes a holistic approach to agriculture, believing that biodiversity—rather than human inputs—drives coffee quality.

The area has a warm, humid climate with heavy rainfall during the wet season. The surrounding trees provide essential shade, keeping coffee trees cool in the dry season while allowing sufficient airflow during the wet season. This natural protection helps prevent fungal growth and water damage.

Pepe maintains a deep-seated belief in listening to and respecting nature. He approaches agriculture with a biodynamic mindset, viewing the farm holistically and harvesting according to lunar cycles. In his own words: "We believe that nature speaks a silent language through coffee, and it is our responsibility to convey it properly."

Bourbon Sidra is an Arabica variety believed to have originated as an "unreleased" variety, developed by a Nestlé coffee breeding facility in Pichincha. This research station created hybrids using Ethiopian and Bourbon varieties to improve pest and disease resistance while developing new flavour profiles. Initially thought to be a cross between Typica and Bourbon lines, genetic testing has revealed various parental combinations. It's likely that Bourbon Sidra refers to several different varieties that growers call by the same name—a common occurrence in the industry due to informal seed distribution.

The name's origins are unclear. Some believe it stems from the variety's ability to grow well under citrus trees, while others think it's named after cider due to its fruity and winey profile. Regardless of its lineage, this variety is highly prized for its excellent quality potential and relatively high yields.

The washed process was designed to minimize the risk of off-flavours caused by uncontrolled fermentation during the natural process. Cherries are typically sorted using a flotation tank, where under-ripe or defective fruits float to the top and can be removed. The remaining cherries are then pulped and left in a tank to ferment until the sticky fruit mucilage is soft enough to be washed off the parchment—a paper-like layer surrounding the seed.

The design and cleanliness of the tanks are crucial, and the degree and speed of fermentation depend on various factors. These include the amount of fruit remaining, the presence of bacteria and yeasts, whether the tank is filled with water, and the environmental conditions.

Once the mucilage has sufficiently degraded, it's washed away with water. The remaining parchment coffee, as it's commonly called, is then dried until it reaches a safe moisture content. The bacteria-rich and sugary water used in the process must be treated carefully, as it can cause algae blooms if it enters streams and rivers.

In situations where large amounts of coffee are processed in bulk, such as in Ethiopia, some operations have found it economical to use a mechanical demucilager. This device removes all the fruit from the parchment with minimal water, bypassing the fermentation stage entirely. However, some believe this leads to a reduction in cup quality, as many flavour precursors are created through fermentation.