Thulaim Palace Coffee

Our first Ecuador’s lot from Intag Valley! This Sidra varietal processed with the honey method offers juicy sweetness and vibrant acidity. Grown by Pepe Jijon at La Soledad, it's a bold invitation to discover one of Ecuador’s finest gems.

Details:

Country: Ecuador

Farm: La Soledad

Region: Intag Valley

Variety: Sidra

process: Honey

Notes: Passion Fruit, Hibiscus, Magnolia

Roasting: Medium-Light

The Story:

Finca Soledad is located in the Intag Valley, Imbabura, Ecuador, at about 1,500–1,600 masl.

The farm is owned by José Ignacio “Pepe” Jijón, a former mountaineer who became a coffee farmer and conservationist. He manages the land with a focus on biodiversity and sustainability, preserving much of the native forest around the coffee plots.

Sidra is a rare Arabica hybrid (believed to come from Typica × Bourbon).

It’s known for high sweetness, floral aromatics, tropical fruit notes, and balanced acidity, one of Ecuador’s most prized modern varieties.

The Honey process means the mucilage (the sticky fruit layer) is left on the bean during drying.

At Finca Soledad, the method is done carefully in micro-lots:

1. Selective hand-picking of ripe cherries.
2. Whole-cherry fermentation for several days (4–6 days).
3. Depulping while keeping the mucilage intact.
4. Slow drying (20–30 days) on raised beds in shaded or dark rooms.

Suggested Recipe:

Filter:

Coffee Dose In: 21gr

Water: 315ml

Blooming: 45gr x 30”

Time: 2:30”

Temp: 90 C

Steps: after blooming, 3 pour 90ml total 315ml

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