Manhattan - Pepe Jijon: Sidra Wave

Sidra Wave! This coffee undergoes a variation of a natural process. The cherries undergo a wild yeast fermentation in tanks for 72 hours. They then get dried very slowly in a dark room using intermittent temperatures for up to 50 days. Once the desired humidity is met, the coffee is put into grainpro bags to stabilize for 1 month. The results are excellent and the team at Manhattan cannot wait to continue to share the work of Finca Soledad with you!