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HomeCoffeesRicardo Vargas
Ecuador

Ricardo Vargas

Washed Typica Mejorado, Caturra, Bourbon Sidra

Roasted by Workshop Coffee

Stock not confirmed
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryWorkshop Coffee· London, United Kingdom
FarmDon Vallejito, Ecuador✓
ProducerRicardo Vargas
ProcessWashedpaying close attention to the cherry selection, fermentation approach and drying protocols✓
Harvest—
Altitude—
ClimateTropical savanna
VarietiesTypica Mejorado, Caturra, Bourbon Sidra✓
Roast—
Tasting notesraspberry ripple ice cream, light caramel, cranberry, flowery✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • raspberry ripple ice cream
    Fruity › Berry › Raspberry
  • light caramel
    Sweet › Brown Sugar
  • cranberry
    Fruity › Berry › Cranberry
  • flowery
    Floral

Supply Chain

  1. Farm

    Don Vallejito, Ecuador

    Grown by Ricardo Vargas

  2. Roastery

    Workshop Coffee

  3. Coffee· viewing

    Ricardo Vargas

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarDon Ricardo – SalvadorMiguel MorenoRicardo Vargas, Ecuador - Hibiscus, Golden Syrup, MandarinEcuador Ricardo Vargas & Miriam VallejoJose Elcias Martinez GuzmanEcuador Ricardo Vargas - WashedMore from this producerRicardo Vargas5Same variety, exploredTypica Mejorado110Caturra3255Bourbon Sidra25Similar flavour profileraspberry ripple ice cream, light caramel, cranberry225Same processWashed13025From the same originEcuador518More from this roasterWorkshop Coffee20 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashed
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability