Carmen Gagnay
Summary
Ecuadorian coffee from the Palmito Pamba region, produced by Carmen Gagnay at Finca La Fortaleza. This washed Sidra varietal offers floral notes, cane sugar, and grape flavours. Grown at 1300m above sea level, the coffee is processed with a dry fermentation of at least 15 hours, then washed and dried on raised beds and under canopies. Roasted as an omni roast, suitable for both espresso and filter brewing.
Espresso
- Coffee in
- 20 g
- Coffee out
- 60 g
- Time
- 26 s
Recommended coffee:yield ratio of 1:3.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Carmen Gagnay
- Altitude
- 1300 m.a.s.l
- Variety
- Sidra
- Notes
- Grape, Floral, Cane Sugar
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The roaster
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…
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