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HomeCoffeesFinca La Colina
Parroquia · Ecuador

Finca La Colina

Washed Sidra, grown at 1370 masl

Roasted by Sample Coffee

Recently sold out· checked 5 Jul
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

RoasterySample Coffee· Sydney, Australia
FarmFinca La Colina, Parroquia, Ecuador≈
ProducerWilter Guillermo Lomas Lopez
ProcessWashed✓
Harvest—
Altitude1370 masl✓
ClimateTemperate oceanic
VarietiesSidra✓
RoastOmni✓
Tasting noteslime, lemon sherbet, black tea✓

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

Flavor Profile

3NOTES
  • lime
    Fruity › Citrus › Lime
  • lemon sherbet
    Fruity › Citrus › Lemon
  • black tea
    Floral › Black Tea

Supply Chain

  1. Farm

    Finca La Colina, Parroquia, Ecuador

    Grown by Wilter Guillermo Lomas Lopez

  2. Roastery

    Sample Coffee

  3. Coffee· viewing

    Finca La Colina

Keep exploring the atlas

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

Tastes similarEcuador Finca La ColinaEcuador Fincas Del PutushioEcuador - Finca La CarolinaSebastian GarcesPeru Finca La TrinidadFinca El Alisal Typica MejoradoMore from this producerWilter Guillermo Lomas Lopez4More from this farmFinca La Colina4 moreSame variety, exploredSidra254Similar flavour profilelime, lemon sherbet, black tea1017Same processWashed13025From the same originEcuador518More from this roasterSample Coffee470 coffees
Community

Brew recipes

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

ProcessWashedAltitude1370 maslRoastOmni
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