Rosa Abad
Summary
This coffee comes from Rosa and William Abad's farm Finca El Pino in Zamora, Ecuador, at 1700 meters above sea level. The farm is about 6 hectares, half dedicated to coffee, producing 30-45 bags annually. The coffee is 100% Caturra variety, processed using the washed method with a 48-hour wet fermentation and drying on raised beds for up to 15 days. It offers notes of sugar cane, almond, and rock candy, with a nutty and moderately sweet profile. The coffee was discovered at the Bracamoros Coffee Festival and is 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
- 24 s
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
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Cupping score
- 85
- Producer
- Rosa & William Abad
- Altitude
- 1700 m.a.s.l
- Variety
- Caturra
- Notes
- Candy, Almond, 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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