
Flower Child
Pepe Jijon Sidra
OriginEcuador
ProcessWashed
Summary
Pepe Jijon's Sidra variety from Finca Soledad in Imbabura, Ecuador. Grown at 1,515 meters altitude. Processed using an experimental washed method: harvested at peak ripeness, held in cherry for 48 hours, depulped-dry fermented with mucilage for 48 hours, rinsed, and slow dried for 28 days. Flavour notes include raspberry jam, vanilla bean, blackberry pie, blood orange, black tea, dark fruit, and plum.
LLM-generated content – may contain errors.
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FormatBean
DecaffeinatedNo
ProducerPepe Jijon
Altitude1515 m.a.s.l
VarietyBourbon Sidra
NotesRaspberry, Vanilla, Blackberry
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