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HomeCoffeesLa Josefina Honey Sidra by Leopoldo Andrade, Napo, Ecuador
Cascabel, Napo, Ecuador · Ecuador

La Josefina Honey Sidra by Leopoldo Andrade, Napo, Ecuador

Honey Sidra, grown at 1400 to 1600 masl

Roasted by Standout Coffee Frihamnen

Recently sold out· checked 3 Aug
FarmRoaster-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

RoasteryStandout Coffee Frihamnen· Stockholm, Sweden
FarmLa Josefina, Cascabel, Napo, Ecuador✓
ProducerLeopoldo Andrade
ProcessHoney✓
Harvest—
Altitude1400 to 1600 masl✓
VarietiesSidra✓
Roast—
Tasting notestropical fruit, ripe stone fruit, citrus brightness, floral notes, honeyed sweetness✓

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

Flavor Profile

5NOTES
  • tropical fruit
    Fruity
  • ripe stone fruit
    Fruity
  • citrus brightness
    Fruity › Citrus
  • floral notes
    Floral
  • honeyed sweetness
    Sweet › Overall Sweet

Supply Chain

  1. Farm

    La Josefina, Cascabel, Napo, Ecuador

    Grown by Leopoldo Andrade

  2. Roastery

    Standout Coffee Frihamnen

  3. Coffee· viewing

    La Josefina Honey Sidra by Leopoldo Andrade, Napo, Ecuador

Keep exploring the atlas

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

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Community

Brew recipes

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

ProcessHoneyAltitude1400 to 1600 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