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HomeCoffeesEcuador Ricardo Vargas & Miriam Vallejo
Quito, Ecuador · Ecuador

Ecuador Ricardo Vargas & Miriam Vallejo

Washed Caturra, grown at 1500 masl

Roasted by Sample Coffee

Recently sold out· checked 1 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasterySample Coffee· Sydney, Australia
FarmFinca Vallejito, Quito, Ecuador✓
ProducerRicardo Vargas & Miriam Vallejo
ProcessWashed✓
Harvest—
Altitude1500 masl✓
ClimateSubpolar oceanic
VarietiesCaturra✓
RoastOmni✓
Tasting notesbaked pear, lemon sherbet, blackberry✓

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

Flavor Profile

3NOTES
  • baked pear
    Fruity › Pear
  • lemon sherbet
    Fruity › Citrus › Lemon
  • blackberry
    Fruity › Berry › Blackberry

Supply Chain

  1. Farm

    Finca Vallejito, Quito, Ecuador

    Grown by Ricardo Vargas & Miriam Vallejo

  2. Roastery

    Sample Coffee

  3. Coffee· viewing

    Ecuador Ricardo Vargas & Miriam Vallejo

Keep exploring the atlas

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

Tastes similarEcuador Don VallejitoEcuador Finca VallejitoEcuador Juan Pena NaturalEcuador Ricardo Vargas - WashedJuan Peña - SidraEcuador Cesar AndagoyaMore from this producerRicardo Vargas & Miriam Vallejo2More from this farmFinca Vallejito2 moreSame variety, exploredCaturra3255Similar flavour profilebaked pear, lemon sherbet, blackberry793Same 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.

ProcessWashedAltitude1500 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