This rare micro-lot is a Sidra variety coffee from Finca Soledad, located in the Intag Valley of Ecuador at 1515 meters altitude. Produced by Jose Ignacio "Pepe" Jijón, the coffee undergoes a washed process, including a slow 24-day shade drying period. The resulting cup is clean and dynamic, featuring punchy tropical acidity and a silky, elegant finish. Tasting notes include kiwi, persimmon, apricot, and vanilla.
Founded in 2008 by Korean immigrants who opened their first shop on the brink of the financial crisis, Bean & Bean Coffee has evolved into a mother-daughter Q Grader duo operation led by Rachel and Jiyoon Han. Since opening the first shop on Rector & Broadway in 2008, they've grown Bean & Bean to four locations, now with a roastery in Queens, New York. Since they opened doors in New York City in 2008, Bean & Bean has been working to bridge the gender gap in coffee throughout the value chain. Currently more than half of all of our coffee is from farms that are owned and led by female producers.
