Witoca (ecuador)

OriginEcuador

ProcessHoney

Summary

Witoca is a specialty Canephora (Robusta) from the Sumaco Biosphere Reserve in Loreto, Orellana, Ecuador. Produced by 13 families in the Witoca cooperative and imported by Giomar Hidalgo (Latitud), this single-origin coffee is of the Napo Payamino variety and processed as yellow honey. Flavor profile: cornflakes, hazelnut, waffle.

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

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Brew guide

V60

Coffee in: 17 g
Water: 255 g
Time: 2:30
Temperature: 94°C

0:00Pour 40 ml of water to bloom and wait 30 seconds with a short swirl. (30 s)
0:30Pour up to 150 ml and wait another 30 seconds. (30 s)
1:00Pour up to 255 ml and let it run through.

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
Producer: 13 families
Altitude: 500 - 700 m.a.s.l
Variety: Napopayomino
Notes: Hazelnut, Cereal

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The roaster

Rosttrommel Kaffeerosterei

Rösttrommel is a specialty coffee roaster in Nuremberg, Germany, with a focus on sustainable sourcing and transparent producer relationships. They roast Monday…

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

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