Finca Soledad isn’t your average coffee farm—it’s more like a wild, thriving forest. Owner Pepe Jijón only grows coffee on a small part of his land, letting the rest stay natural and untouched. Instead of chemicals, he lets the land take care of itself, using the rich soil, native trees, and helpful critters to keep everything in balance. The result? Strong, healthy coffee plants and a seriously special cup.

SyOxy is roasted light to keep things fresh and clean. It’s got crisp melon notes, a mellow acidity, and a smooth, easygoing vibe. Nothing too fruity or bold—just a clear, refreshing taste that really shows off what Ecuador’s high-altitude coffee is all about.

This coffee varietal is a Sidra that underwent a unique Syoxidator washed process. The coffee is first left to ferment aerobically in an open environment to promote oxidated fermentation. It is then pulped and fermented in a sealed tank for 48 hours in its mucilage before being washed and dried for 20 days in both indirect and direct sunlight.