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HomeCoffees[BIO] LOJA - ECUADOR
Loja · Ecuador

[BIO] LOJA - ECUADOR

Washed Typica, grown at 2100 masl

Roasted by Hoppenworth & Ploch

Recently sold out· checked 13 Jul
CooperativeRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryHoppenworth & Ploch· Frankfurt, Germany
CooperativePROCAP, Loja, Ecuador✓
Producer—
ProcessWashed<strong data-mce-fragment="1">Gewaschen</strong>✓
Harvest08.-10.19✓
Altitude2100 masl✓
ClimateTropical savanna
VarietiesTypica✓
Roast—
Tasting noteshoney, malt✓

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

Flavor Profile

2NOTES
  • honey
    Sweet › Brown Sugar › Honey
  • malt
    Roasted › Cereal › Malt

Supply Chain

  1. Cooperative

    PROCAP, Loja, Ecuador

  2. Harvest

    08.-10.19

    stated by the roaster, no harvest year to match on

  3. Roastery

    Hoppenworth & Ploch

  4. Coffee· viewing

    [BIO] LOJA - ECUADOR

Keep exploring the atlas

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

Tastes similarECUADOR SHB Finca La Loja ORGANIC - zrnkováECUADOR SHB Finca La Loja ORGANIC mletáCAFE EQUATEUR "Loja" - BIO - En Grains 250gEcuador Hacienda La Papaya - B7Jose Gabriel Chamba Criollo Washed Loja Ecuador 1Ecuador - July Jumbo (Sidra - washed)More from this farmPROCAP2 moreSame variety, exploredTypica1436Similar flavour profilehoney, malt1321Same processWashed13025From the same originEcuador518More from this roasterHoppenworth & Ploch56 coffees
Community

Brew recipes

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

ProcessWashedAltitude2100 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