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