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Editorial sacred-geometry illustration for Ecuador La Soledad Sidra "Wave", not a photograph of this coffee or its packaging

Editorial illustration · not a coffee photograph

Editorial sacred-geometry artwork for Ecuador La Soledad Sidra "Wave"; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for Ecuador La Soledad Sidra "Wave"; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for Ecuador La Soledad Sidra "Wave"; not a documentary photograph

Editorial illustration

🇪🇨Ecuador · Imbabura

Ecuador La Soledad Sidra "Wave"

Roasted by Onyx Coffee LabRoaster's website
EXPERIMENTAL PROCESS
TagsEcuadorImbaburaSidraAnaerobicMedium roastStrawberryVanillaMangoArabicaSingle originLa SoledadPepe JijonOnyx Coffee LabIndependent
🇪🇨EcuadorAnaerobicSidraMedium roast
Brand
Onyx Coffee Lab
Roaster website
Visit website
Country
🇪🇨Ecuador
Region
Imbabura
Town
—
Farm / Station
La Soledad
Farmer / Producer
Pepe Jijon
Species
Arabica
Type
Single origin
Grade
Not specified
Variety
Sidra
Process
Roast
Medium
Tasting notes
Strawberry, Red Grape, Vanilla, Mango
Fermentation
Whole cherry fermented for 36 hours under limited oxygen with periodic rolling and agitation
Drying
Approximately 20 days on raised beds and patios
Product page
Roaster's site
Date reviewed
—
Why some details are blank
  • harvestThe exact `-26` product page does not publish a harvest month or date.
  • gradeNo formal green-coffee grade is stated for this release.
  • roast dateOnyx labels the release Moderate but the archived page does not provide a bag-specific roast date.
  • public sentimentNo reliable independent exact-release rating set was found.
Spotted an error? Report a correction →
The transparency chain

FROM THE BAG
BACK TO THE LAND.

Every link we could verify, traced in one place. Follow the chain as far as it goes — when the industry doesn't disclose a link, we say so instead of guessing.

  1. 01
    The name on the bag
    Ecuador La Soledad Sidra "Wave"
  2. 02
    The brand
    Onyx Coffee Lab
  3. 03
    The roaster
    Onyx Coffee Lab
  4. 04
    The variety
    Sidra
  5. 05
    The farm
    La Soledad
  6. 06
    The farmer
    Pepe Jijon
  7. 07
    The region
    Imbabura
  8. 08
    The country
    🇪🇨Ecuador
From the producer

Pepe Jijon is a highly regarded producer known for his commitment to biodynamic farming, creativity, and the preservation of his land to achieve the highest possible coffee quality.

From the roaster

Onyx Coffee Lab highlights this coffee as a prime example of the dedication and innovative processing techniques employed at the La Soledad farm.

Why this coffee is noteworthy

Pepe Jijon’s Wave method introduces controlled rolling during anaerobic whole-cherry fermentation to counter separation and vary oxygen exposure, linking the process directly to La Soledad’s experimental, biodynamic production.

The honest process breakdown

WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?

01
Whole-cherry fermentation

Whole cherry fermented for 36 hours under limited oxygen.

02
Wave agitation

The horizontal fermentation tank was periodically rolled to agitate the cherry and counter separation.

03
Drying

The fruit dried for approximately 20 days on raised beds and patios.

What was added?

Linked Imbabura and Anaerobic Natural; added 1,600 m, the full Wave protocol, Onyx’s Moderate roast classification, $13/57 g option, and four editorial sections.

What wasn't added?

No harvest date, formal green grade, owner score, or independent sentiment rating was added. Flavor notes from the older Wave release were not mixed into this `-26` record.

Why it matters

Separating the `-26` release prevents an older Wave edition’s notes and $80 archive price from contaminating this profile.

What you might taste

Onyx lists strawberry, red grape, vanilla, and mango for the `-26` release.

Sources for these process claims
  • · https://onyxcoffeelab.com/products/ecuador-la-soledad-sidra-wave-26
  • · https://thepress.coffee/coffees/onyx-coffee-lab-ecuador-la-soledad-sidra-wave/
Coffee profile

In the database. Not tasted. Not scored.

This coffee is in our database because we can reliably document it — but we haven't tasted and scored it yet, and we never publish a score we haven't earned.

Outside reviews and internet discussion — is kept clearly separate from our own review. When we taste it, our full review appears here.

The internet pulse

What the internet is saying about this coffee

Research complete — no qualifying reviews yet

Our research pipeline scanned public reviews, videos, forums and discussions for this coffee (last pass 2026-10-25) and found no independent review of this exact release that meets our verification standards. When qualifying sources appear, they'll be published here.

What we found

Non-exact, seller, directory, generic-roaster, different-release, duplicate, and older-release sources were excluded. No qualifying independent exact-release review remains.

Until then, meet the people behind it:

Meet the farm: La Soledad →Meet the farmer: Pepe Jijon →
If you like this…

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Same coffee, different roaster?

Other roasters, same producer.

These coffees come from the same producer or farm, offered by other roasters. We never automatically declare two offerings the exact same coffee — a match requires lot, harvest and traceability details. Even a true same-lot pair can taste different: roast approach, freshness, rest and brewing all reshape the cup.

2026 Elpidio Tabares; La Soledad - ColombiaCONTEXT
Sey Coffee · Colombia
Same farm — different producer lot possible.
Compare the two →

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