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E c u a d o r
L a
S o l e d a d
T y p i c a

White Honey Melon Toasted Almond Plum

Traditional
Modern

Filter & Espresso


169 LBS


Expressive Light
Agtron #102.1


Diedrich CR-35


Raised-Bed Dried


Coffee Summary


Ecuador


Typica


September '24



Dry Washed

Traditional
Modern

Abstract

Hover over each feature to learn more.

From the biodynamic agricultural practices to the innovative drying facility, it is no small wonder why Pepe Jijon is named Sprudge Producer of the Year. Passion, creativity, and preservation is woven into everything he does, with an overarching bend towards producing the highest quality possible. This Typica is the reason we initially fell in love with coffees from the Intag Valley- it is bright, balanced, with delicate florals and sweetness throughout the drinking experience.

From the biodynamic agricultural practices to the innovative drying facility, it is no small wonder why Pepe Jijon is named Sprudge Producer of the Year. Passion, creativity, and preservation is...

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Origin

Ecuador has recently emerged as a dark horse in the specialty coffee community, thanks to pioneering producers and bold processing innovations. Historically associated with lower quality, Ecuadorian coffee is being...

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Elevation

1600 MASL

Elevation influences coffee cultivation, impacting flavor and quality. Higher elevations offer cooler temperatures, slowing the growth of coffee cherries, allowing more time for complex sugar and flavor development. This results...

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Variety

Typica

Typica is often hailed as the modern progenitor of many other varieties, as it was the first to spread from East Africa to Brazil and onwards. Nowadays, it is cherished...

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Harvest

Ecuador

Outside of Colombia, the main harvest South of the Equator takes place within the months of June through September. At times, it is easier to view the harvest as a...

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Process

Dry Washed

This washed coffee is depulped and fermented dry for twenty-four hours, followed by channel washing. The parchment coffee is then dried for approximately fifteen days on raised beds. The processing...

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Drying

Raised-Bed Dried

Raised-beds are scaffold like structures that elevate perforated trays that hold coffee parchment or cherries. This has high airflow and yields a longer drying time. Raised-beds are scaffold like structures...

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Roasting

Diedrich CR-35

Prior to production, each roast goes through a rigorous dial-in process, where we fine-tune our temperature curves. We roast to tight tolerances, with no more than 1° deviation from target...

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Agtron

Ground Agtron: #102.1
Whole Bean Agtron: #76.8
Roast Level: Expressive Light

Nordic-style roasting is a moniker applied to the very light roasting style that many employ in Northern Europe. We've opted to refer to this as Expressive Light. If a coffee...

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Inventory

169 LBS

When producing and roasting high-end specialty coffee, there are times that such a small lot of a high caliber coffee is produced, that we choose to pack it within boxes...

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Caffeine

0mg / 12oz

With less than 25mg of caffeine per 12oz cup, these coffees still have full flavor. Whether you are sensitive to or abstain from caffeine, you can enjoy them in the morning, noon, and night.

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Extraction

Filter, Espresso

Our Education Team, guided by a commitment to quality, uses a blend of sensory skills and technology to brew the best coffee in our cafes and brew guides. We strive...

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| 0.3278° S, 78.5466° W | Coffee Export: 30 kT | HARVEST SEASON: August | Avg Elevation: 900 MASL | Rainfall: 90" | 0.3278° S, 78.5466° W | Coffee Export: 30 kT | HARVEST SEASON: August | Avg Elevation: 900 MASL | Rainfall: 90" |

T h e S t o r y

FINCA SOLEDAD
Visiting Soldedad with Pepe is one of the most inspiring experiences I’ve personally ever had on a coffee farm. Passion for coffee and for the land is underpinned with each decision he makes. As you approach the...

E x t r a c t i o n G u i d e s

 

Overview

Origami & Origami Cone

Coffee: 15g

Water: 250g @ 200°F


Grind
650µm

Grind Calculator →

Recipe

0:00 - Bloom - 40g
0:30 - Spiral to Center - 150g
1:15 - Center to Spiral - 200g
1:45 - Spiral to Center - 250g
Drain 2:40

FEATURED EQUIPMENT

 

Overview

Coffee: 19g

Yield: 44g

Recipe

Line Pressure: 0-3.5s

9 Bar Until Done

FEATURED EQUIPMENT

 

Resumen

Origami & Origami Cone

Café: 15g

Agua: 250g @ 93°C


Molido
650µm

Calculador de molido →

Receta

0:00 - Bloom - 40g
0:30 - Spiral to Center - 150g
1:15 - Center to Spiral - 200g
1:45 - Spiral to Center - 250g
Drain 2:40

PRODUCTOS DESTACADOS

 

Resumen

Café: 19g

Rendimiento: 44g

Receta

Line Pressure: 0-3.5s

9 Bar hasta que esté listo.

PRODUCTOS DESTACADOS

Method: Origami
Coffee: 15g
Ratio: 1:16
Water: 250g @ 200°F
Grind: 650um

Ready to brew?

  • 0:00 Bloom to 40g
  • 0:30 Spiral to Center to 150g
  • 1:15 Center to Spiral to 200g
  • 1:45 Spiral to Center to 250g
  • 2:40 Drain

F i n a n c i a l T r a n s p a r e n c y

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how specialty coffee can be different than other commodity industries.

Green Cost

$27.22

What we paid

The subject of paying for green coffee is inherently complicated. While the amount paid is very important, the payment terms and type of contract negotiated during the purchase are also...

Pay Structure

A+

Traceability in Payment

These ratings do not signify the “ethical grade” of a purchased coffee, instead they are created to show data to everyone. These ratings simply signify how much we understand what...

Market Price

$2.35

Commodity price at time of purchase

Since coffee was first sold, producers have sought to increase or maintain the price of their product. In 1988, the first certified Fair Trade coffee was sold in Holland as...

Transportation

$3.3

Import cost

This number represents the cost we incurred while the coffee was moved from the producing country to our roastery in Arkansas. The amount of information we supply here is correlated...

Cup Score

87.5

Objective sensory quality score

As we travel the world and taste coffees, we evaluate all the coffees we taste on a scoresheet developed by coffee professionals around the world. Through this, we can participate...

Lot Size

264LBS

Microlot

Lot size is seemingly straightforward when taken at face value, but it gets more convoluted as you look closely at the vernacular of the specialty coffee industry. Terms such as...

R o a s t P r o f i l e

We roast to tight tolerances, with no more than 1° deviation from target temperatures. During the roast, we keep an especially close eye on rate of rise (RoR)- or the rate at which the bean temperature is increasing. This derevation gives us a much closer look at what's happening to the coffee during development. Below you'll find our most recently roasted batch of Ecuador La Soledad Typica.

Roast Date:
Batch:
Technician:
Charge Temp:
Finish Temp:
Duration:
Machine: Diedrich CR-35

RATE OF RISE

BEAN TEMP

Air and Bean Temperature °F

Time in Seconds

Find your roast →

T h i r d - P a r t y T e s t i n g

We believe that quality is more than just flavor— it’s trust, integrity, and a relentless pursuit of excellence. That’s why we take extra steps to ensure that every cup of coffee you brew meets the highest standards of purity and safety.

Mold-Free

Mycotoxins

We recently subjected our coffees to rigorous third-party testing for mold and the mycotoxins they can produce—harmful compounds that may develop when certain molds grow on coffee beans. The results couldn’t be clearer: our coffee is 100% mold-free.

View the Report

Lead-Free

Heavy Metals

We recently subjected our coffees to rigorous third-party testing for heavy metals—including Cadmium, Lead, and Mercury to ensure that every cup meets stringent safety benchmarks. We employ AOAC Method 2015.01, a gold-standard analytical technique in food safety with a detection limit in the parts per billion.

In Process

Our Facility

We adhere to strict food safety standards, including compliance with the Arkansas Department of Health Coffee and Tea Manufacturing Permit, GMP, and our Food Safety Plan. We ensure quality and safety through rigorous sourcing, processing, and sanitation protocols to deliver the highest standard of coffee to our customers.

Learn More

In Transport

GrainPro

Hermetic liners protect green coffee during storage and transit by maintaining stable humidity, preventing mold, and preserving flavor. Used inside jute bags, they reduce contamination risk and help maintain quality on the way to our roastery.

Learn More




Onyx pays a living wage, and these certifications prove it. Onyx pays a living wage, and these certifications prove it. Onyx pays a living wage, and these certifications prove it.
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