Wood and Co Coffee Roasters
Vallejito

Roaster Location: Flag of Australia Melbourne

4.33(3)

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Roast Level: Light
Bean Source Country: Ecuador
Bean Source Region: Pinchicha
Varietal: Typica
Process: Washed

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Traits: papaya rooibos

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Reviews(3)

4.33(3)

3 ratings
Ratings here are based on aggregated user reviews of individual roasts from Wood and Co Coffee Roasters.
5 star
33%
4 star
67%
3 star
0%
2 star
0%
1 star
0%

Latest Reviews and Tasting Notes

  • Avatar
    Theodore (Ted) Chan, Managing Editor

    1106 roasts rated, avg score of 4.28

    5.00 - Average

    4.50 - Aroma

    5.00 - Finish

    5.00 - Flavor

    5.00 - Acidity

    5.00 - Balance

    I couldnt stop drinking this!!!!!!!!

    Ha ha, this is a really beautifully roasted coffee. Theyd primed me to look for rooibos here and I do think that express clearly. I can also pick up the papaya note since Ive been primed. I also get blood orange and lemongrass. Although its mostly fruity and tea, somehow it leaves a pleasant cocoa linger.

    Cupping Method:Chemex Pourover, water at 207 degrees F

    Traits: papaya lemongrass blood orange rooibos
    7 months ago · See more from Theodore (Ted)
  • Avatar
    Victoria S-C

    406 roasts rated, avg score of 4.32

    4.00 - Average

    Not quite balanced for me. Ted liked this coffee more than me.
    5 months ago · See more from Victoria
  • Avatar
    Scott Greenaway

    140 roasts rated, avg score of 4.25

    4.00 - Average

    4.00 - Aroma

    4.00 - Finish

    4.00 - Flavor

    4.50 - Acidity

    4.50 - Balance

    It is amazing to think that the beans in this roast were grown in Ecuador, roasted in Australia, and consumed in the United States-- what a journey! The flavor profile feels light, with high notes touching on slightly tart blueberry. This is I am thinking this roast would make a wonderful iced coffee.

    Cupping Method:Vietnamese drip

    5 months ago · See more from Scott

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: Pinchicha
Pichincha refers to an active Andean stratovolcano and the region around it in Ecuador. Pinchica coffee, grown on farms neighboring cloud forests and towering volcanoes, exhibits a delicate balance of acidity and body. Pichincha's beans encapsulate the region's rich biodiversity with flavor notes that often hint at tropical fruit, floral undertones, and a touch of nutty sweetness. The cool mountain temperatures combined with the equatorial sun provide a slow maturation for the cherries, helping to develop deep, complex flavor.

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