Manhattan - Pepe Jijon SyOxy

New coffee from Pepe Jijon! Here you have a Sidra that the team at Manhattan are so excited about! Coming from Finca Soledad, Pepe, and his team decided to apply the classic TyOxidator methods to his Sidra, hence the name "Syoxidator washed"! This processing method is a variation of a washed process. First, the coffee is left to ferment aerobically in the open environment 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, then dried in both indirect and direct sunlight for 20 days. The results were absolutely fantastic and makes way for the first coffee on the list with a velvety mouthfeel!