This Sidra variety coffee is produced by Pepe Jijón at Finca Soledad in the Imbabura region of Ecuador. Processed using a natural 'Wave' method, which emphasizes low-intervention fermentation and drying, this coffee offers a bright and tropical profile. Tasting notes include sparkling lemon, ripe mango, and delicate hibiscus florals. It is a light roast coffee known for its clean, complex, and refreshing finish.
Travas Clifton founded Modcup in 2013 and has built its reputation on experimental processing. Features include anaerobic fermentation, thermal shock washing, and co-fermentation with ingredients like dehydrated fruits or hops. These techniques produce intensely fruity, floral coffees that sit firmly on the adventurous end of specialty.
