Sidra
Oxidator Washed
Finca Soledad

Tastes Like: Grapefruit, Thyme Flowers, Raspberry

Origin: Finca Soledad, Imbabura, Ecuador

Variety: Sidra

Producer: Pepe Jijon

Elevation: 1515 masl

Process:  Oxidator Washed

Farm and Producer

Pepe Jijón farms Finca Soledad in Ecuador’s Intag Valley, Imbabura. His move from mountaineering into coffee led to a project centered on a small planted area within a much larger cloud-forest property. The farm grows Sidra, Gesha, and Mejorado, with processing developed separately for each selection.

Pepe Jijon produces this Sidra selection from Finca Soledad, Imbabura, Ecuador. The growing elevation for this lot is 1515 masl.

Variety

Sidra is an Arabica selection associated with specialty production in Ecuador and also cultivated elsewhere in Latin America. Genetic studies have placed tested Sidra material in the Ethiopian genetic group. It is valued for cup-quality potential, with cultivation and processing shaping the expression of each lot.

Processing

The Oxidator processing method is a variation of the washed method. First, the coffee is left to ferment aerobically in the open environment to promote an oxidated fermentation. The coffee is then pulped and fermented in a sealed tank for 48 hours in its mucilage before being washed, then dried in both indirect and direct sunlight for 20 days.