La Fortaleza
Summary
Ecuadorian coffee from Finca La Fortaleza, produced by Carmen Gagnay in the Palmito Pamba region. This washed Sidra variety offers floral, cane sugar, and grape flavours. The farm is located at 1300 meters above sea level, and the coffee is processed with a washed method, including a dry fermentation of at least 15 hours. Roasted as an omni roast, suitable for both filter and espresso brewing.
Espresso
Ratio 1:3- Coffee in
- 20 g
- Coffee out
- 60 g
- Time
- 26 s
Recommended for single origin espresso. Total brew time ~24-28 seconds.
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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