Sidra Wave Washed
Summary
Ecuador Sidra coffee from Finca Soledad, produced by Pepe Jijon in the Intag Valley, Imbabura province. Grown at 1,550 meters above sea level. Sidra variety processed using the Wave Washed method, involving a 40-hour fermentation in cherry, 72-hour mucilage fermentation, then slow-dried for 30 days. Flavour notes include coconut, plum, white florals, and matcha. Recommended for filter brewing.
Filter
Ratio 1:15- Coffee in
- 15 g
- Water
- 255 g
- Time
- 2:30
- Temperature
- 90°C
Grind: Medium to Fine
Coffee age: 7-14 days ideally
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Region
- Intag Valley, Imbabura
- Producer
- Pepe Jijon
- Altitude
- 1550 m.a.s.l
- Variety
- Sidra
- Notes
- Coconut, Plum, Floral, Matcha
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The roaster
Archers is a Dubai specialty roaster that goes looking for the good stuff — single origins, micro-lots and competition-grade coffees, sourced seasonally and wo…
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