This is a beautiful coffee from the Zamora region of Ecuador, it's high sweetness and vibrant acidity remind us of some of our favorite coffees from Kenya.

We created this brewing method to take advantage of the unique aspects of the Origami dripper, while highlighting the best parts of the Rancho Carmen. We tried a lot of different recipes with this coffee but felt that this one was both the best tasting and the easiest to replicate.

Brewing a washed Ecuadorean Coffee with Julia Peixoto

Servings

270ml

Prep Time

3:45

COFFEE

Rancho Carmen, Ecuador, Washed
Roasted by Peixoto Coffee, Chandler, AZ

This is a beautiful coffee from the Zamora region of Ecuador, it's high sweetness and vibrant acidity remind us of some of our favorite coffees from Kenya.

BREW FORMULA

Ratio: 1:15 (20g coffee: 300g water )

Medium Coarse (roughly 1100 microns, EK-43)

Water Temp: 205 F

Author:

Julia Peixoto (She /Her)

Image of Brewing a washed Ecuadorean Coffee with Julia Peixoto

Ingredients

20 grams Rancho Carmen, Ecuador, Washed, medium coarse (roughly 1100 microns, EK-43)
Medium Origami dripper
Wave filter (Kalita 185)
Gooseneck kettle
Scale with Timer
Grinder
Glass decanter/mug

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Directions

While you are waiting for water to get to 205F, weigh out 20grams of coffee.
Once water is at 205F, put the Kalita Wave filter in the Origami and pre-wet the filter with hot water until the outside of the dripper is warm to the touch. Empty excess water from vessel.
Grind the coffee Medium-Coarse, for us this was 11.5 on a scale of 1-16, 16 being the coarsest. Place ground coffee into the rinsed filter inside the dripper.
Pour 50 grams in concentric circles, evenly saturating the grounds with water. It should take roughly 7 seconds to pour the 50 grams (pour rate of 7 grams per second). Let the water completely drain.
Repeat step 4, until you reach 300grams (6 pours of 50 grams of water). Final brew time should be between 3:45 - 4:30.