
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.
LLM-generated content – may contain errors.
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FormatBean
Roast profileFilter
DecaffeinatedNo
ProducerPepe Jijon
Altitude1900 m.a.s.l
VarietyGeisha
NotesSweet
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