Ecuador Typica Washed TyOxy - Finca Soledad Experience:JUST A BAG Sebastián Ramírez’s Red Fruit Co-Ferment

Sebastián Ramírez’s Red Fruit Co-Ferment from Finca El Placer in Quindío

From the lush landscapes of La Asunta

This is our wholesale model made for the public whats been always behind closed doors for shops

maintaining Brix above 6 and pH above 4

Ecuador Typica Washed TyOxy - Finca Soledad Experience:JUST A BAG Sebastián Ramírez’s Red Fruit Co-FermentThis exceptional coffee from Finca Soledad in Ecuador's lush Intag Valley is a true expression of craftsmanship and innovation. Produced by Pepe Jijon, it undergoes the unique TyOxy fermentation a meticulously controlled 48 hour oxidation followed by another 48 hours fermenting in mucilage which accentuates its complexity and clarity. Grown at 1,600 meters elevation and dried slowly over 40 days in a precisely regulated environment, the Typica