Ecuador Finca Soledad Typica Mejorado Washed
RM170.00
| Variety | Typica Mejorado |
| Country | Ecuador |
| Processing | Washed |
| Region | Imbabura Province, Intag Valley |
| Altitude | 1,515 m |
| Roast Level | Light Roast |
| Tasting Notes | Red Currant, Green Grape, Pear, Papaya |
| Quantity | 100g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Red Currant, Green Grape, Pear, Papaya
| Variety | Typica Mejorado |
| Country | Ecuador |
| Processing | Washed |
| Region | Imbabura Province, Intag Valley |
| Altitude | 1,515 m |
| Roast Level | Light Roast |
| Tasting Notes | Red Currant, Green Grape, Pear, Papaya |
| Quantity | 100g |
About This Coffee :
Ecuador Finca Soledad Typica Mejorado Washed
Origin: Imbabura Province, Intag Valley, Ecuador
Altitude: 1,515 m
Variety: Typica Mejorado (a hybrid of traditional Typica and Ecuadorian local varieties)
Processing Method: Washed
Flavor Profile: Red Currant, Green Grape, Pear, Papaya
Region and Farm Introduction: Finca Soledad sits high in the Ecuadorian Andes. Now beautiful and lush, the area was previously a victim of mining operations and heavy deforestation. Pepe and the team at Finca Soledad, including his father and his son, José, have been working to restore the land to its natural state and have replanted over 25,000 trees. Pepe employs a biodynamic approach to farming at Soledad-a holistic, regenerative, and organic method of agriculture that views the farm as a living ecosystem, utilizing feedback from each part of the system to determine what the farm needs.
Processing Method Features: The Washed process at Finca Soledad begins with selective handpicking of fully ripe cherries, followed by careful depulping and fermentation under controlled conditions to highlight the coffee’s bright acidity and floral complexity. Extended washing and slow drying on raised beds ensure clarity of flavor and a refined cup profile.
| Pack Quantity |
100g ,1kg |
|---|
Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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