Ecuador La Soledad Sidra 'Wave'

This coffee originates from Ecuador's Intag Valley at 1600 meters altitude. It features the Sidra variety, a Bourbon and Typica hybrid. Processed using an anaerobic natural fermentation method with 36 hours limited oxygen fermentation and dried on raised beds for about twenty days. Cup profile includes fruit-forward and fermentation notes with flavor hints of strawberry, wine, vanilla, raspberry, and mulling spices. Roasted to a moderate level for balanced acidity and sweetness with a medium body.