Angel Paul Rodríguez

OriginEcuador

Roast levelMedium

ProcessDouble Fermentation, Washed

Summary

Ecuadorian coffee from producer Angel Paul Rodríguez, grown in the Alambi region of Pichincha at 1200-2000m. Varieties include Bourbon and Sidra. Processed with a washed double fermentation method. Flavour notes of black tea, lychee, and guava. Roasted omni for both filter and espresso.

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

Brew guide

Espresso

Ratio 1:3

Coffee in: 20 g
Coffee out: 60 g
Time: 24 s

Recommended for espresso single origins.

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
Cupping score: 85
Region: Pichincha
Producer: Angel Paul Rodríguez
Altitude: 1200 - 2000 m.a.s.l
Variety: Bourbon, Sidra
Notes: Lychee, Black Tea, Guava

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The roaster

Sample Coffee

Sample Coffee is a specialty coffee roaster from Sydney, Australia, roasting since 2011. They're small by design and independent, focusing on rotating single o…

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

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