Ecuador William Abad Typica

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Flavour Notes: Tangerine Honey Jasmine
Roast Degree: Light
Region: Zamora
Altitude: 1,700 masl
Variety: Typica
Process: Washed


Sweetness 7.5/10 - Sugar cane
Acidity 7.25/10 - Juicy, crisp
Body 7/10 - Thick
Balance 7.25/10 -Complex, long finish


William Abad


Rosa and William Abad own Finca El Pino in Zamora. This farm sits at 1700 meters and is roughly 6 hectares, 3 of which are planted in coffee. The Abad's grows exclusively coffee here. 

They utilize a wet fermentation here and produce exclusively washed coffees. Fermentation time is 48 hours and drying on raised beds can take up to 15 days depending on weather. 

Finca El Pino produces 30-45 bags of coffee annually. 



Washed coffee is the norm in Ecuador, where most of the lots are either depulped, fermented, and washed or mechanically washed using a demucilaging machine. Coffees are typically dried on patios or on raised beds, often under a cover of plastic or mesh.

Espresso Recipe

Yield 56-60g
Temp92-93 °c
Time17-19 secs
EK dial 
Range 1-160.9
Range 1-111.55
Range 1-222.2


1:2.8 ~ 3.0

-Synesso MVP 
Pre-infusion 0.0sec / Pulse 420-425 (56-60g out)
Ramp up 4.0 sec / Ramp down 80%

-Linea PB / KB 90 
Pre-infusion 0.0sec / ABR 50.0g / Pulse 415-420

Brewing Recipe

- V60 or Pourover 

3 pour without agitation.

2:45 ~ 3:00 Brew

Pour 50g(ml)

At 0:35 pour until 150g(ml)

At 1:10 pour until 250g(ml)

Yield 250ml
Ek dial 
Range 1-1611.2
Range 1-118.2
Range 1-2215.1

- Moccamaster or Breville Brewer

Yield 1000ml
Ek dial 
Range 1-1613.2
Range 1-119.4
Range 1-2217.8

- Fetco

Yield 2000ml
Ek dial 
Range 1-1614.2
Range 1-1110.2
Range 1-2219.0