Hydrangea - Sidra - Oxidator Washed - Pepe Jijon, Finca Soledad

The Oxidator Process is a unique twist on the classic washed method, designed to amplify complexity and depth.

It begins with whole cherries undergoing open-air aerobic fermentation, encouraging a controlled oxidation that enhances the coffee’s character. Next, the cherries are pulped and sealed in fermentation tanks for 48 hours, allowing the mucilage to develop rich, intricate flavors. After fermentation, the beans are carefully washed and then dried over 20 days using a combination of direct and indirect sunlight, ensuring a perfectly balanced cup.

The result? A vibrant, layered profile with a refined structure—crafted for those who seek something truly exceptional.

Producer - Pepe Jijon, Finca Soledad

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!