La Comarca
Summary
La Comarca is a coffee from Ecuador's Loja region, specifically the Malacatos Valley near Vilcabamba. The family farm La Comarca, now run by the 4th generation, grows the Sidra variety at 1600-1650 masl. The coffee undergoes an anaerobic washed process: cherries are sealed in airtight containers for 96 hours, then depulped and fermented in water for another 48 hours, followed by 25 days of partial shade drying. Flavour notes include peach, orange, and jasmine green tea, with medium acidity. It has a cupping score of 88 and is recommended for filter brewing.
V60
- Coffee in
- 20 g
- Water
- 300 g
- Time
- 3:00
- Temperature
- 95°C
Grind: 780 micron grind (26 clicks on the Comandante)
- 0:00Pour 40 ml water
- 0:35Pour 100 ml water
- 1:15Pour 80 ml water
- 1:55Pour 80 ml water
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
- Filter
- Decaffeinated
- No
- Cupping score
- 88
- Producer
- La Comarca
- Altitude
- 1600 - 1650 m.a.s.l
- Variety
- Sidra
- Notes
- Peach, Orange, Jasmine
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The roaster
Beansmith's is a Czech specialty coffee roastery (pražírna výběrové kávy) based in the Czech Republic. They focus on sourcing and roasting high-quality special…
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