About The Selection

Finca Soledad was founded by Jose Ignacio “Pepe” Jijon, who solo-climbed Mount Everest in the early 2000s alongside the rest of the seven summits. He ventured into both pursuits — the Seven Summit Challenge and now specialty coffee — as a tribute to his homeland, Ecuador, and in homage to the majesty of mother nature, aiming to inspire their youth to make their country proud through worthwhile pursuits.

It's our great honor to finally have Pepe as an Archers producing partner with this Curated Selection.

Finca Soledad Curated Set

245.00

Each box set includes, three jars with 80 grams of carefully selected coffee, and a booklet with a dedicated space for you to handwrite notes and well wishes.

Making each box set perfect for gifting your loved ones, too —

Savor and share 3 of their choicest coffees in this curated selection

Ecuador - Geisha Wave Washed, with notes of orange blossom, nectarine, white grapes, and pear.

Ecuador - Sidra Wave Washed, with notes of coconut, plum, white florals, and matcha.

Ecuador - Typica Mejorado Wave Natural, with notes of caramelized dates, honey, apricot, and chamomile tea.

Brewing Guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

COFFEE-TO-WATER RATIO: 1:15
COFFEE GRIND SIZE: Medium fine
(like table salt; 24-28 clicks in Comandante MK4 and 16-18 clicks in Timemore C2)
COFFEE AGE: 7-14 days, ideally
COFFEE DOSE: 17 grams
WATER WEIGHT: 255 mL
WATER TEMPERATURE: 90°C-93°C
TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

— First pour to bloom, 55ml for 30 seconds.

— Second pour, 100 ml at 00:30.

— Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!

MORE COFFEES HERE