Sonreir Coffee Co.

Ecuador! Normally don't love Ecuadorian coffee, but this one was really good.

Sonreir is definitely a micro roaster to watch out for!

I get a bit nervous when I get sent an Ecuadorian. They tend to be finicky and subtle. I think Sonreir has done a really nice job drawing the character out of these beans. They are very subtle and take some work to dial-in/draw out from a brewing perspective.

As a pourover, its really good. At my usual 196F, 18:1, a pleasant light, acidity with strawberry and satsuma. Milk chocolate linger. for. Mid-palate note of sweetness and black tea. Something you'd happily drink every day.

I did it again and got similar flavors with a hotter 208F with a 17:1 ratio. It's still balanced but draws out the satsuma a bit more, which I like, and you get to a strongly brewed black tea.

Espresso experiment: I also experimented with this roast as espresso. I really liked it but most will find it a bit too light meaning tart. In an iced Americano its really good, fruity (strawberry notably) and bright but smooth with a pleasant sweet raspberry and iced tea character on the second half of the palate.

Cupping Method:196F, v60, 18:1
208F, v60, 17:1
Espresso, 95C in my Spaziale, double shot with one shot used for an iced Americano.

Disclosure: Sonreir sent me this coffee without any strings attached, and as always, I just taste it and tell folks when I think.

This is a lively, flavorful roast! The flavors run a little tart, hinting towards strawberry and sweet chocolate, coupled with an engaging acidity.

Cupping Method:moka espresso, cream with no sweetener

For me, this was a solid, enjoyable cup of coffee. There was nothing spunky/funky - I got a little bit of a chocolate note and a touch of berry. It felt like a nice everyday cup.

Cupping Method:Pour over