Tasting Notes: Hibiscus, Apple Juice, Honey, Licorice.
This Sydra coffee from Jose Ignacio "Pepe" Jijon's Finca Soledad in Ecuador's Intag Valley is a testament to his profound mission of environmental conservation. Processed using a meticulous Wave Honey method, which includes a 4-5 day whole cherry fermentation and a 21-day dehydration in a dark room, this coffee delivers a complex and elegant cup with notes of apple juice, honey, and a hint of licorice.