Pepe Jijon Sidra

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.

Details

Format

Bean

Decaffeinated

No

Producer

Pepe Jijon

Altitude

1515 m.a.s.l

Variety

Sidra

Notes

Raspberry, Vanilla, Blackberry

The roaster

Flower Child

Flower Child Coffee is a specialty coffee roaster based in Oakland, California. They describe themselves as a limited release coffee project focused on sourcin…