The Ecuador SYOXY SIDRA coffee from the German roaster Ordinary Coffee Roasters is delicate, clean, and exceptionally precise. In the cup, a light note of green tea unfolds first, giving an airy and very clean impression. This is gradually joined by a creamy sweetness reminiscent of mango yogurt, which softens the coffee and lends it a smooth texture. The entire profile is then complemented by a subtle yet distinctly interesting note of rosemary, which brings a slightly herbal, sophisticated touch. The coffee is light, silky, and balanced, with a long, clean finish that unfolds slowly and gradually—exactly the kind of cup that compels you to slow down and appreciate every detail.
Behind this coffee is Pepe Jijón from Finca Soledad in Ecuador, one of the most respected producers of specialty coffee today. His path to coffee was not a straightforward one—he was originally a professional mountaineer and guide, which is reflected in his approach: patience, respect for nature, and attention to detail. On his farm, he focuses on meticulous work with coffee varieties and the microclimate, aiming not to create extreme flavors but rather to let the coffee’s natural character shine through. His work has earned international recognition, and his coffees are highly sought after worldwide.
Processing is carried out using the special SyOxy washed (Symbiotic Oxidative Washed) method, which combines aerobic and anaerobic fermentation. First, whole cherries are fermented in the presence of oxygen, which promotes the development of aromatics and subtle acidity. The coffee is then hulled and fermented in an oxygen-free, sealed environment for approximately 48 hours, deepening its sweetness and structure. After fermentation, the coffee is thoroughly washed and then dried for approximately 20 days using a combination of indirect and direct sunlight. This process ensures high purity, stability, and a precise flavor profile without excessive fermentation notes.