Fincas Del Putushio, Typica Mejorado
Summary
A specialty coffee from Fincas Del Putushio in Loja Province, Ecuador, produced by Pepe Jijon and Francisco Vintimilla. This Typica Mejorado variety undergoes a Classic Washed process and was grown at 2,222 masl. The cup profile features notes of jasmine, lemongrass, clementine, and kiwi.
Espresso
- Coffee in
- 18 g
- Coffee out
- 32 g
Filter
- Coffee in
- 15 g
- Water
- 225 g
- Time
- 2:00
- Temperature
- 93°C
Grind: 600 to 700 microns
- 1.Pour 40 ml in a circular manner.
- 2.Let the coffee bloom. (30 s)
- 3.Continue in a circular manner, pour 70 ml more until 110 ml by 1:10.
- 4.Still in circles, pour the next 70 ml to make 180 ml within 2 minutes.
- 5.For the last pour, focus at the center until 225 ml.
Pre-wet the paper filter and discard rinse water. Adjust grind if drawdown is outside the target range.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Pepe Jijon & Francisco Vintimilla
- Altitude
- 2222 m.a.s.l
- Variety
- Typica Mejorado
- Notes
- Clementine, Kiwi, Jasmine, Lemongrass
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The roaster
Archers is a Dubai specialty roaster that goes looking for the good stuff — single origins, micro-lots and competition-grade coffees, sourced seasonally and wo…
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