Sidra - Oxidator Washed - Finca Soledad

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Clean
  50
• Bright
  40

Tastes Like: Grapefruit, Thyme Flowers, Raspberry Origin: Finca Soledad, Imbabura, Ecuador VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Sidra Producer: Pepe Jijon Elevation: 1515 masl Process: Oxidator WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. The Oxidator processing method is a variation of the washed method. 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.