CATEGORY
Finca Soledad Sydra
1,500,000 VNĐ
- Origin Ecuador
- Region Valle De Intag, Imbabura
- Farm Finca Soledad
- Variety Sydra
- Crop Year 11/2022
- Altitude 1515 Masl
- Process Washed
- Net Weight 150 gram
FLAVOR PROFILE
Strawberry, Custard Apple, Lavender
QUALITY SCORE
Coffee beans are judged on a 93 - point scoring system
STOCK
10 in stock
QUANTITY
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Finca Soledad Sydra
Finca 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.
FINCA SOLEDAD SYDRA BY FINCA SOLEDAD
| Farm | Finca Soledad |
| Area | Planted 4 Hectares /120 Hectares |
| Preservation area | 96,7% |
| Location | Valle De Intag, Imbabura |
| Shade | Virgin forest |
| Soil | Volcanic soil |
| Aroma | Strawberry, Custard Apple, Lavender |
| Hot | Guava, Strawberry, Blueberry |
| Warm | Alpenliebe, Lavender, Custard Apple |
| Cold | Blueberry, Apricot, Pineapple |
| Aftertaste | Lavender, Strawberry, Blackberry |
| Acidity | Medium, Pleasant Citric & Malic |
| Body | Chewy Tactile |
| Balance | Pink Purple Gradient |
| Sourcing | Direct Trade |
| Paid for Producer | 66 USD/kg |
| FOB Price | 76 USD/kg |
| DDP Price | 2.553.600 VND/kg |
ROASTING PROFILE
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 |
How to create the optimum water for brewing coffee? – Try 43 Factory’s Water products
| COFFEE GUIDES | SHOT | FILTER | MILK BASE |