Pepe Jijon Sydra - sy oxi process

Glorious honey sweetness!
 
A delicate, sweet and incredibly clean coffee from the wonderful Pepe Jijon grown on Finca Soledad in Ecuador. Pepe and his team applied his classic TyOxidator processing methods to his Sidra, hence the name "Syoxidator washed".
 
This processing method is a variation on the traditional washed process. First, the coffee is left to ferment aerobically in open containers to promote an oxidated fermentation. The coffee is then pulped and fermented in a sealed tank for 48 hours in its mucilage before being washed. It is then dried in both indirect and direct sunlight for 20 days.
 
This is one of my absolute personal favourites. It isn't a coffee that hits you over the head with its intensity, but one that ushers you in for closer inspection. And it really does have so much to offer the curious coffee drinker!
 
I've been drinking it exclusively as filter coffee, but due to it's honey-like sweetness it will also work well as a fruit-forward espresso.
 
We had a wide array of notes for this coffee including honey, red grape juice, pomelo, ginger, nettles.
 
Altitude:1515 masl
Cultivar: Sydra
Process: SyOxi
Farm: Finca Soledad
Location: Imbabura, Ecuador
 
6oz/170g bags