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HomeCoffeesEcuador - Finca La Carolina
Pichincha · Ecuador

Ecuador - Finca La Carolina

Washed Sidra, grown at 1300 masl

Roasted by Boxx Coffee Roasters Co.

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryBoxx Coffee Roasters Co.· Istanbul, Turkey
FarmFinca La Carolina, Pichincha, Ecuador✓
ProducerFausto Miguel Romo Guevara
ProcessWashedFully Washed✓
Harvest—
Altitude1300 masl✓
ClimateTemperate oceanic
VarietiesSidra✓
Roast—
Tasting notesWhite Tea, Tomato, Lemon, Thyme, Mint, Savory✓

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

Flavor Profile

6NOTES
  • White Tea
    Floral › Black Tea
  • Lemon
    Fruity › Citrus › Lemon
  • Thyme
    Green/Vegetative
  • Mint
    Green/Vegetative
  • Tomato
    not on the wheel
  • Savory
    not on the wheel

Supply Chain

  1. Farm

    Finca La Carolina, Pichincha, Ecuador

    Grown by Fausto Miguel Romo Guevara

  2. Roastery

    Boxx Coffee Roasters Co.

  3. Coffee· viewing

    Ecuador - Finca La Carolina

Keep exploring the atlas

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

Tastes similarPeru Finca La TrinidadFincas PutushioFinca La ColinaECUADOR FINCA HAKUNA MATATAColombia Finca QuebraditasColombia Los GuacharosMore from this producerFausto Miguel Romo Guevara10More from this farmFinca La Carolina10 moreSame variety, exploredSidra254Similar flavour profileWhite Tea, Tomato, Lemon451Same processWashed13025From the same originEcuador518More from this roasterBoxx Coffee Roasters Co.33 coffees
Community

Brew recipes

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

ProcessWashedAltitude1300 masl
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