Thankfully Coffee - Finca Soledad (Extra Light)
Roast Date: January 5, 2026
Origin: Finca Soledad, Intag Valley, Imbabura, Ecuador
Elevation: 1550 MASL
Farmer / Farm: Pepe, Florcita, Miguelito, Paola, Ana, Isa, Rosario, Jessy, Edgar, Silvia, Jhon from Finca Soledad
Roaster: Thankfully Coffee
Variety: Mejorado
Fermentation Process: Nebula Washed 2.0. Description from Thankfully: “Perfectly ripe cherries are harvested and purposefully not washed clean with water at first, to preserve the microbes found on the farm. These microbes are the crucial component for the next stage; a 24 hour oxidized cherry fermentation. The cherries are then pulped and undergo another 48 hours of fermentation in mucilage. Mucilage is washed off, parchment is cleaned, and then enters a 30 day slow dry period to reach proper moisture content.”
Roaster Flavor Notes: Lilac + Lemonade + Cranberry + Maple Syrup.
Other Notes: Further details from their site: “This newest Nebula lot has some notably different aspects compared to its predecessor lot. The 2.0 iteration has a different floral presentation, in the clean, crisp purple sense. This makes us think of lilac or even violet. The 1.0 version was strongly hibiscus red floral. This newest lot also has the most intriguing maple syrup aroma and taste. Filling up the rest of the profile is a tart red berry, clarified in the cup as cranberry, and a lemonade-like tangy brightness which to us clearly distinguishes the Nebula from any of the other processing iterations of Pepe's Finca Soledad Mejo.”
Recipe & Tasting Notes
Brewer: V60
Grinder: Fellow Ode V1
Grind Setting: 2
Recipe: Hoffman’s V60 @ 203°F
Ratio: 20g : 300g water
Water: Filtered Water treated with Light Roast Water Profile (From Third Wave)
Notes on 1/17: I tasted this coffee 12 days after brewing to get a baseline for why its good to rest these coffees for longer (its recommended you wait 21-28 days for this one). The initial aroma is a mix of citrus and rich red berries, almost a hint of wine. Acidity hits you at the first sip, followed with some more earthy notes. This presents as a light honey graham cracker, with some beautiful florality, it brings out the tea qualities you normally associate with a gesha. There's a medium light sweetness, definitely maple syrup and dates. There's also a very mild bitterness in the finish, almost like to remind you that this is in fact still coffee. All in all an absolutely spectacular cup, probably the best coffee I've had out of Ecuador. I'm excited to see if this gets better because this is already an incredible cup.
