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Country: El SalvadorRegion: El Tunel, ChalatenangoFarm: El CedroProducer: Jose Angelino LandaverdeImporter: Cafe ImportsAltitude: 1350 maslVariety: PacamaraProcess: Honey
Flavour Profile: Tea-Like, Green Cordial, Apple
IN THE CUP
This El Salvadorian coffee has a delicate tea-like texture and clarity. It is great for an iced filter as it has a green cordial like sweetness and notes of ripe apple. We think this is a perfect coffee to start off this summer.
STORY BEHIND THE CUP
José Angelino Landaverde has a 16 hectares farm, which has about 10 hectares planted with coffee. Once the coffee is picked and depulped immediately, he ferments it in tanks for 14 hours, then washes the coffee and places it on raised beds or patios to dry for 10–15 days. The coffee is rotated every 15 minutes for the first few days until it becomes more moisture-stable, then every 30 minutes for theduration of the drying period.
Hario V60 2 CupDose: 16g coffee | 240g Water at 93°C
Step 1 (0 minute)Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!