Ecuador Sidra Anaerobic Washed - Finca Soledad drop-store Post card with recipes and

Post card with recipes and notes

Carefully fermented without oxygen for 48 hours in cherry form

golden honey

the coffee ferments gently in cool temperatures influenced by the subtle flow of a nearby river

Sebastián Ramírez’s Red Fruit Co-Ferment from Finca El Placer in Quindío

Ecuador Sidra Anaerobic Washed - Finca Soledad drop-store Post card with recipes andFrom Ecuadors Intag Valley, this coffee by Pepe Jijon of Finca Soledad brings an exciting twist through the Sydra Anaerobic process. Carefully fermented without oxygen for 48 hours in cherry form, followed by another 48 hour mucilage fermentation, this method accentuates complex aromas and deepens the coffees sensory experience. Afterward, the beans undergo meticulous drying for 40 days in a precisely managed environment, preserving their vibrant and