Ecuador - Finca Chorora
Ecuador - Finca Chorora
Ecuador - Finca Chorora
Ecuador - Finca Chorora

Ecuador - Finca Chorora

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raspberry, guava, apricot, candied lemon

Weight 250 grams
Roast Profile Espresso&Filter
Grind Size Whole Beans

Producer: Olinka Velez / Finca Chorora
Location: Sozoranga, Loja
Variety: Sidra
Process: Carbonic Maceration
Altitude: 1500 MASL
Crop Year: 2022

Sidra is a hybrid variety known to exhibit the sweetness and mouthfeel of Red Bourbon and the vibrant acidity of Typica. Along with a great variety of local coffees, Sidra thrives in the loam type soil of Finca Chorora, which sits at 1,500 masl in Sozoranga, Loja. At this altitude, the farm enjoys favorable levels of humidity and moderate temperatures between 17-23 degrees celsius.

With organic farming practices, systematic management of the coffee plantation, and novel processing methods which maximize the coffee’s juices during fermentation, Olinka Velez/Finca Chorora looks forward to sustainably offering the best of Ecuadorian specialty coffee to the world.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 90°C-93°C
  • TARGET BREW TIME: 02:30 - 03:00

FOR ESPRESSO:

  • DOSE: 18 to 20 grams 
  • YIELD: 32 to 36 grams 
  • TIME: 22 to 26 seconds
  • RATIO: 1 : 1.8
  • TEMPERATURE: 90°C - 93°C

WITH MILK:

  • DOSE: 18 to 20 grams 
  • YIELD: 27 to 30 grams 
  • TIME: 20 to 24 seconds
  • RATIO: 1 : 1.5
  • TEMPERATURE: 90°C - 93°C

FOR YOUR POUR-OVER

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

— First pour to bloom, 55ml for 30 seconds.

— Second pour, 100 ml at 00:30.

— Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!

FOR A WELL-EXTRACTED ESPRESSO—

- Align your brewing variables

- Adjust according to specifics of your situation, like your —

— Espresso machine settings

— Portafilter basket size

— Grinder

— Puck prep style

More here for tips to dial in on point spros.

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