Finca Soledad Washed Sidra
Josh’s notes:
When I taste this sidra, the first color I think of is purple. I think of purple cherries, violet flowers, and purple gums, and cassis flavored drinks. This is a deeply complex coffee which tastes a bit like something else every time I try it. I had to cup it 3 or 4 times to finally make up my mind about it. Every time was lovely. Loves a coarser grind. If you love sidra, especially sidra from it’s origin of Ecuador, this is the one mate.
Glitch’s notes:
“Adhering to Pepe’s gentle processing ethos, for this Wave Washed lot, the perfect 22 Brix Sidra cherries, carefully harvested by hand, were manually cleaned and sorted without water soaking, keeping their composition as pristinely close to their original state, with all the naturally occurring microbes intact as they went into a multi-step fermentation phase.
After an initial 40-hour fermentation in cherry, the coffee was de-pulped dry, and made to undergo a 72-hour mucilage fermentation stage. Following that, they were quickly rinsed and slow-dried in a dark room for 30 days, with intermittence.”
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan.
Josh’s notes:
When I taste this sidra, the first color I think of is purple. I think of purple cherries, violet flowers, and purple gums, and cassis flavored drinks. This is a deeply complex coffee which tastes a bit like something else every time I try it. I had to cup it 3 or 4 times to finally make up my mind about it. Every time was lovely. Loves a coarser grind. If you love sidra, especially sidra from it’s origin of Ecuador, this is the one mate.
Glitch’s notes:
“Adhering to Pepe’s gentle processing ethos, for this Wave Washed lot, the perfect 22 Brix Sidra cherries, carefully harvested by hand, were manually cleaned and sorted without water soaking, keeping their composition as pristinely close to their original state, with all the naturally occurring microbes intact as they went into a multi-step fermentation phase.
After an initial 40-hour fermentation in cherry, the coffee was de-pulped dry, and made to undergo a 72-hour mucilage fermentation stage. Following that, they were quickly rinsed and slow-dried in a dark room for 30 days, with intermittence.”
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan.
Josh’s notes:
When I taste this sidra, the first color I think of is purple. I think of purple cherries, violet flowers, and purple gums, and cassis flavored drinks. This is a deeply complex coffee which tastes a bit like something else every time I try it. I had to cup it 3 or 4 times to finally make up my mind about it. Every time was lovely. Loves a coarser grind. If you love sidra, especially sidra from it’s origin of Ecuador, this is the one mate.
Glitch’s notes:
“Adhering to Pepe’s gentle processing ethos, for this Wave Washed lot, the perfect 22 Brix Sidra cherries, carefully harvested by hand, were manually cleaned and sorted without water soaking, keeping their composition as pristinely close to their original state, with all the naturally occurring microbes intact as they went into a multi-step fermentation phase.
After an initial 40-hour fermentation in cherry, the coffee was de-pulped dry, and made to undergo a 72-hour mucilage fermentation stage. Following that, they were quickly rinsed and slow-dried in a dark room for 30 days, with intermittence.”
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan.