Oxidation
Oxidation is an enhanced washed processing method developed by Pepe Jijón at Finca Soledad in Valle de Intag, Imbabura Province, Ecuador, the same producer known for creating the Tyoxi process.
In principle, Oxidation is based on controlled enzymatic oxidation and is applied to several coffee varieties, especially Sidra. In the cup, this method often produces deeper sweetness, a rounder structure, and ripe fruit notes such as apricot, peach, and raisin, accompanied by soft acidity and a medium to full body, offering greater sensory depth than conventional washed processing.
Within the landscape of modern specialty coffee processing methods, Oxidation holds a strategic middle ground: more expressive than traditional washed processing, yet less complex than Tyoxi or multi-stage anaerobic methods.
