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HomeCoffeesFundochamba
Loja province · Ecuador

Fundochamba

Washed Typica, San Salvador, Catucai, Catimoro, grown at 1800 to 1950 masl

Roasted by Counter Culture Coffee

Recently sold out· checked 3 Aug
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

RoasteryCounter Culture Coffee· Dallas, USA
CooperativeFundochamba, Ecuador≈
Producer—
ProcessWashed✓
Harvest2025✓
Altitude1800 to 1950 masl✓
ClimateTemperate oceanic
VarietiesTypica, San Salvador, Catucai, Catimoro✓
Roast—
Tasting notesdried apricot, chocolate, toasted almond✓

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

Flavor Profile

3NOTES
  • dried apricot
    Fruity
  • chocolate
    Nutty/Cocoa › Chocolate
  • toasted almond
    Nutty/Cocoa › Almond

Supply Chain

  1. Cooperative

    Fundochamba, Ecuador

    Loja province

  2. Harvest

    Typica · Washed · 2025

  3. Roasted by

    This harvest, roasted 2 ways

    the same physical green coffee: compare each roaster's interpretation

    1. CC

      Counter Culture Coffee

      · viewingarchived

      Fundochamba

    2. CC

      Counter Culture Coffee

      archived

      Fundochamba Extended Fermentation

Keep exploring the atlas

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

Tastes similarFundochamba Extended FermentationMexico, Chiapas SHG EPHoliday BlendMexiko Monte AlbánFazenda AranquãYacuriMore from this farmFundochamba1 moreSame variety, exploredTypica1436San Salvador8Catucai51Similar flavour profiledried apricot, chocolate, toasted almond1942Same processWashed13025From the same originEcuador518More from this roasterCounter Culture Coffee131 coffees
Community

Brew recipes

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

ProcessWashedAltitude1800 to 1950 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

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

Harvest sourceObserved