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This Sydra coffee from Pepe Jijon's Finca Soledad in Imbabura, Ecuador, showcases his nature-led and innovative methods. Despite being a traditionally washed coffee, its process includes a 24-hour whole cherry fermentation followed by another 24-hour fermentation in mucilage and a slow 30-day drying period in a dark room. This meticulous approach highlights the true character of the bean, with notes of mimosa, stone fruits, and clove
Quantity: 125g
Origin: Ecuador
Origin Type: Single Origin
Region: Imbabura
Producer: Pepe Jijon
Variety: Sydra
Altitude: 1500 meters
Process: Washed
Caffeine: Full Caffeine
Brew Method: Filter
Roast Level: Light
With Nick Francisco
