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Manhattan - Pepe Jijon SyOxidator Washed Sidra
Producer Pepe Jijon, from the Finca Soledad farm in Ecuador, has created a world-class Sidra using the SyOxi processing.
This processing method is a variation of a washed process. First, the coffee is left to ferment aerobically in the open environment to promote an oxidated fermentation. The coffee is then pulped and fermented in a sealed tank for 48 hours in its mucilage before being washed, then dried in both indirect and direct sunlight for 20 days.
Tasting Notes: Papaya | Black Tea | Cherry
Origin: Imbabura, Ecuador
Farm: Finca Soledad
Variety: Sidra
Process: SyOxi Washed
Altitude: 1515 m.a.s.l
Roast Date: 25 April 2025
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