Colonna Coffee
Typica Mejorado Tyoxidator
OriginEcuador
ProcessAerobic, Anaerobic, Washed
Summary
This coffee from Pepe Jijon's Finca La Soledad in the Intag Valley, Imbabura Province, Ecuador features the Gesha variety. Processed using the Tyoxidator (Tyoxi) method, which combines open-air aerobic fermentation, pulping, 48-hour anaerobic fermentation in sealed tanks, then washed and dried. The cup is clean and transparent with soft complex sweetness and long characterful aromatics.
AI-assisted description, based on roaster & cupping data.
Go to webshopDetails
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Producer
- Pepe Jijon
- Altitude
- 1900 m.a.s.l
- Variety
- Geisha
- Notes
- Sweet
Reviews
No reviews yet
Be the first to share your experience with this coffee.
The roaster
Colonna Coffee is a Bath roaster with real specialty pedigree — it grew out of the acclaimed Colonna & Small's café (opened 2009) run by Maxwell Colonna-Dashwo…
AI-assisted description, based on roaster & cupping data.
More from Colonna Coffee
See all
More Ecuador coffees
If you notice any incorrect information, .