Ecuador Typica Washed TyOxy - Finca Soledad Experience:JUST A BAG it balances the playful punch

it balances the playful punch of fermentation with clarity and depth

Construction Mid profile - unstructured six panel cap

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

the coffee undergoes a second 12-hour oxidation and a further 24-hour sealed fermentation with tartaric acid at 35°C

Ecuador Typica Washed TyOxy - Finca Soledad Experience:JUST A BAG it balances the playful punchThis 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