Finca Soledad

The story

Finca Soledad was established in 2010 by José “Pepe” Jijón, a former mountaineer who purchased the land in the Intag Valley to seek solitude and reconnect with nature. Initially uninterested in coffee, he began farming it following recommendations from local neighbors. The farm is a family-run operation involving Pepe, his father, and his son.

Challenges

The farm faced significant initial hurdles due to a lack of agricultural background and infrastructure, resulting in a difficult 12-year period of development. Additionally, the land had previously suffered from heavy deforestation and mining operations, requiring extensive reforestation efforts.

Innovations

Pepe Jijón employs biodynamic and regenerative farming practices, including the reforestation of over 25,000 trees to restore local biodiversity. The farm is noted for its experimental processing techniques, such as the 'Wave' cold fermentation method and proprietary 'TyOxy' and 'SyOxy' processes.