Ecuador Typica Washed TyOxy - Finca Soledad Experience:JUST A BAG maintaining Brix above 6 and

maintaining Brix above 6 and pH above 4

Whole cherries then ferment anaerobically for 36 hours in sealed plastic tanks

From the lush landscapes of La Asunta

This is our wholesale model made for the public whats been always behind closed doors for shops

and toffee

Ecuador Typica Washed TyOxy - Finca Soledad Experience:JUST A BAG maintaining Brix above 6 andThis 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