Sonreir Coffee Co.
Ecuador Saraguro

Roaster Location: Flag of United States San Francisco, California


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Roast Level: Light
Bean Source Country: Ecuador
Bean Source Region: Saraguro
Varietal: Typica
Process: Anaerobically Fermented and Washed, Dried on Raised Beds



4 ratings
Ratings here are based on aggregated user reviews of individual roasts from Sonreir Coffee Co..
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Latest Reviews and Tasting Notes

  • Victoria S-C

    409 roasts rated, avg score of 4.32

    4.50 - Average

    Ecuador! Normally don't love Ecuadorian coffee, but this one was really good.
    2 months ago · See more from Victoria
  • Theodore (Ted) Chan, Managing Editor

    1108 roasts rated, avg score of 4.28

    4.50 - Average

    4.50 - Aroma

    4.50 - Finish

    4.50 - Flavor

    4.50 - Acidity

    4.50 - Balance

    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.

  • Scott Greenaway

    140 roasts rated, avg score of 4.25

    4.50 - Average

    4.50 - Aroma

    4.50 - Finish

    4.50 - Flavor

    5.00 - Acidity

    5.00 - Balance

    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

    2 months ago · See more from Scott
  • Emily Schadler

    93 roasts rated, avg score of 4.24

    4.00 - Average

    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

    2 months ago · See more from Emily

More Details

Roast Level: Light
Light roast coffee is a delicately roasted coffee that retains more of the beans' natural flavors and characteristics. Light-roasted coffees have bright acidity, complex fruit, and floral notes. Light roast coffee does not have less caffeine than darker roasts because caffeine levels remain stable during roasting.
Bean Source Country: Ecuador
Ecuadorian specialty coffee is characterized by its diverse microclimates, fertile volcanic soil, and high elevations in the Andes, resulting in beans with distinctive flavor profiles. These coffees often exhibit bright acidity, medium to full body, and complex flavors, ranging from fruity and floral to sweet and chocolatey.
Bean Source Region: Saraguro
Coffee from Saraguro, Ecuador, benefits from its high-altitude Andean location, rich volcanic soil, and equatorial climate. It produces beans with a balanced acidity, medium body, and complex flavors ranging from floral to fruity and nutty. This terroir ensures a distinct, high-quality coffee reflective of Ecuador's diverse coffee landscape.
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