Ecuador Typica Washed TyOxy - Finca Soledad Experience:JUST A BAG then placed into anaerobic tanks

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

occasionally

kick-starting mucilage breakdown and early aromatic development

and toffee

Construction Mid profile - unstructured six panel cap

Ecuador Typica Washed TyOxy - Finca Soledad Experience:JUST A BAG then placed into anaerobic tanksThis 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