Free shipping Australia wide for orders over $50. Please consider Express Post when placing your order to avoid postage delays.
Country: El SalvadorRegion: ChalatenangoFarm: La Mina de WillyProducer: Wilber Salvador DubonImporter: Cafe ImportsAltitude: 1300 maslVariety: Heirloom VarietiesProcess: Natural
Flavour Profile: Chocolate, Orange, Caramel
IN THE CUP
Super delicious! That's one of the many things we can describe about this coffee. It's clean, smooth and vibrant. Expect to taste a sweet juicy orange with a hint of chocolate filled with caramel liquor finish.
STORY BEHIND THE CUP
El Salvador has been able to capitalize on its reputation for a variety of, well, varieties: Old stock Typica and Bourbon, the local dwarf-Bourbon mutation Pacas, as well as the Salvadoran-created hybrid Pacamara (a mix of Pacas and Maragogype, a large-bean-size coffee plant), have allowed growers to differentiate by marketing individual varieties of coffee, emphasizing the genetics of the fruit itself, like fine single-varietal wines.
Unfortunately, one of the things that has set El Salvador apart as a coffee producer over the past 20 years is also what’s made it very vulnerable: Those famous varieties, often grown in monoculture, are especially susceptible to coffee-leaf rust. Bourbon, in particular, is not hardy enough to battle the disease, and as Pacas and Pacamara both spring from Bourbon genetics, the country’s crops have suffered under the latest outbreak of coffee-leaf rust in the 2010s, causing both quality and yield to fall.
Hario V60 2 CupDose: 16g coffee | 240g Water at 92°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!