Grown at Finca Soledad in Ecuador's Intag Valley at 1515 masl by producer Jose "Pepe" Jijón, this single-origin coffee features the rare Sydra varietal — a hybrid of Red Bourbon and Typica. It undergoes the unique Sydra Oxidized (SyOxy) process: aerobic oxidation fermentation, followed by pulping, 48-hour sealed tank fermentation in mucilage, washing, and 20-day drying in indirect and direct sunlight. Roasted Light/Medium for filter brewing, it offers tasting notes of Green Grape, Honeysuckle, Matcha, Cocoa Powder, and Custard Apple, with a cup score of 90.00.
Toronto boutique roastery with a playful, crew‑oriented brand, sourcing sustainably through its “We the Origin” direct-buy program. Offers a broad lineup including rare and experimental competition lots.
