By purchasing this coffee, you are supporting our Heroes and their families.
Country:
EL SALVADOR
Flavor profile:
Sicilian orange, Cocoa, Pineapple, Apricot, Apple
Processing:
Natural
Sweetness:
7/10
Acidity:
4/10
Bitterness:
4/10
Variety:
San Pacho, Pacas, Marsellesa, Catimore, Bourbon
Score:
85.5
Our recipe for V60:
• Grind size on EK43 - 7.5; • 16g of coffee; • 260g of water, temperature 98°C; • 50g of water - 30 seconds bloom; • +50g of water at 0:30; • +160g of water at 1:10; • Total brewing time 2:30.
"A naturally processed Salvador coffee that resembles a light anaerobic fermentation. Slightly alcoholic, ripe Sicilian orange, pineapple, and chocolate. Dense and rich."