Ecuador Typica Washed TyOxy - Finca Soledad Experience:JUST A BAG occasionally

occasionally

then placed into anaerobic tanks with tartaric acid for approximately 60 hours

With a 103 hour whole cherry fermentation followed by a second stage in mucilage

From the lush landscapes of La Asunta

Ecuador Typica Washed TyOxy - Finca Soledad Experience:JUST A BAG occasionallyThis exceptional coffee from Finca Soledad in Ecuador's lush Intag Valley is a true expression of craftsmanship and innovation. Produced by Pepe Jijon, it undergoes the unique TyOxy fermentation a meticulously controlled 48 hour oxidation followed by another 48 hours fermenting in mucilage which accentuates its complexity and clarity. Grown at 1,600 meters elevation and dried slowly over 40 days in a precisely regulated environment, the Typica