Ecuador Finca Soledad Tyoxidator Washed

José Ignacio "Pepe" Jijón is a renowned Ecuadorian mountaineer turned coffee grower, who founded Finca Soledad in Intag Valley, Imbabura. Beyond producing world-class coffee, Finca Soledad operates as a community-oriented project where Pepe and his family support and employ single mothers who have been abandoned by their husbands, creating sustainable livelihoods in this remote highland region. His dedication to both quality and social impact earned him the 2023 Sprudgie Award, recognizing his contributions to specialty coffee.

This Gesha lot underwent the innovative Tyoxidator processing method, a variation of traditional washed processing that emphasizes controlled oxidation. It begins with whole cherries fermenting aerobically in the open environment to promote oxidated fermentation, developing complex flavor precursors. The coffee is then pulped and fermented in a sealed tank for 48 hours in its mucilage before being washed clean. Finally, the beans are dried using both indirect and direct sunlight over 20 days, allowing slow moisture removal that preserves the delicate aromatics. This meticulous approach creates the intense dark fruit complexity, a profile that showcases both the Gesha varietal's inherent elegance and the Tyoxidator method's ability to amplify fruit-forward characteristics while maintaining clarity.

What we taste:
Blueberry, Dark cherry, Dried figs, Grape