Finca Soledad Mejorada
- Origin Ecuador
- Region Valle De Intag, Imbabura
- Farm Finca Soledad
- Variety Mejorada
- Crop Year 11/2022
- Altitude 1515 masl
- Process Washed
- Net Weight 150 gram
- Flavor Profile Currants, Orange, Hydrangea
- SCA Coffee Score 91/100
- Sourcing Direct Trade
- Paid for Producer USD/kg
- FOB Price USD/kg
- DDP Price VND/kg
Finca Soledad Finca Soledad Mejorada coffee has a lively, multi-layered acidity typical of the Mejorada variety
Finca Soledad coffee is grown using biodynamic organic methods at Finca Soledad - A beautiful estate in Ecuador's Andes mountains.
1.200.000 VNĐRead more
FINCA SOLEDAD
Finca La Soledad is a farm purchased in 2010 by Pepe and his father. It stands at 1,515 meters above sea level, on a terrace rising above the Intag Valley, in the Imbabura province, in Ecuador. Finca Soledad produces only Sidra, Gesha, and Mejorado on a 4-hectare land within 120 hectares of the cloud forest.
» How to understand the information coffee tag
- Aroma Currants, Orange, Hydrangea
- Hot Marigold, Milky, Blueberry
- Warm Hydrangea, Clementine, Honey
- Cold Hibiscus, Orange, Cotton Candy
- Aftertaste Earl Grey, Plum, Blackberry
- Acidity Very Lively layers Malic & Tartaric
- Body Completely Velvet Coating Round
- Balance Orange & Blue Spectrum
Roasting profile
- Roast Machine Giesen W1A
- Roast Profile Extremely Light
Recommendations for storage and use
– Coffee wants to rest in a cool place away from sunlight and sealed bags;
– Our coffee reaches its peak flavor four weeks after the roasting date;
– Our coffee maintains its aroma spectrum within six months of opening the bag, and the quality gradually decreases;
– Our coffee is packed with flavor-locking technology, so it can be preserved for two years from the date of production when unopened. We also recommend not using it when first opening the bag. Please open and close the bag for another three days to fully release the flavor-locking encapsulation technology;
– Our coffee will clearly show the flavor description after 03 days from when you open and close the bag for the first time.
The optimum water quality for brewing coffee
- Calcium Hardness 10 ppm CaCO3
- Magnesium Hardness 58 ppm CaCO3
- Total Alkalinity 10 ppm CaCO3
- Sodium 10 ppm CaCO3
