Ecuador, Finca Chorora, Sidra, Natural

OriginEcuador

Roast levelLight

ProcessNatural

Summary

Ecuadorian coffee from Finca Chorora, grown at 1600 masl in Sozoranga, Loja, by producer Olinka Velez. Sidra variety, natural processed with 24-hour oxidation and 72-hour anaerobic fermentation, dried on raised beds. Offers expressive sweetness of ripe cherry and red plum with a rich dark chocolate finish.

AI-assisted description, based on roaster & cupping data.

Brew guide

V60

Coffee in: 16 g
Water: 250 g
Time: 2:25
Temperature: 92°C

Grind: 20 clicks on Commandante

0:00Bloom with 50 g water and agitation (30 s)
0:30Pour 100 g water and wait (20 s)
1:10Pour 50 g in 10 sec (10 s)
1:40Pour 50 g in 10 sec and swirl and tap (10 s)

Water 40-100 ppm, filter paper Sibarist CONE Fast, TDS 1.45, extraction 18.9%

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
Region: Loja Province
Producer: Olinka Veleze
Altitude: 1600 m.a.s.l
Variety: Sidra
Notes: Plum, Cherry, Dark Chocolate

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The roaster

Mok

Mok is a specialty coffee roaster based in Brussels and Leuven, Belgium, founded in 2012 by two-time Belgian Cup Tasters Champion Jens Crabbé. They roast on a…

AI-assisted description, based on roaster & cupping data.

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