Witoca (ecuador) - Espresso Roast
Summary
Witoca is a single-origin specialty Canephora (Robusta) from Ecuador, produced by 13 families at the Witoca cooperative in the Loreto region of Orellana, within the Sumaco Biosphere Reserve, grown at 500-700m. The coffee is of the Napo Payamino variety and processed using the yellow honey method. It offers a flavor profile of cornflakes, hazelnut, and waffle.
Espresso
- Coffee in
- 20 g
- Coffee out
- 40 g
- Time
- 25 s
- Temperature
- 94°C
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
- Espresso
- Decaffeinated
- No
- Producer
- Witoca (13 families)
- Altitude
- 500 - 700 m.a.s.l
- Variety
- Napopayomino
- Notes
- Hazelnut, Cereal
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The roaster
Rösttrommel is a specialty coffee roaster in Nuremberg, Germany, with a focus on sustainable sourcing and transparent producer relationships. They roast Monday…
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