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El Salvador – El Pedregal

CARAMEL. MACADAMIA. PLUM.

 

Variety | Bourbon
Process | Washed & Soaked
Region | Santa Ana

10,0038,50

Origin

El Salvador – El Pedregal

In the region around the Santa Ana volcano in El Salvador we find Finca San Francisco. The farm is a project of Jose Antonio Salaverria and his two sons Andres and Jose Antonio jr. They are 6th generation coffee producers who process all their coffees at their beneficio (central mill) called Las Cruces. The farm is divided into “tablones” ranging in altitudes from 1200 up to 1700 meters, all these lots are handpicked at peak ripeness and separated for processing and preparation.

The same day it is picked the coffee arrives at Las Cruces the coffee for processing. Traditionally it would be pulped, washed and send to the patio or raised beds for drying. This lot was soaked overnight in fresh water for around 10 hours after pulping and taken out to dry in the morning. This is similar to the process you will find in Kenya and we feel it makes the coffee brighter with a more rounded mouthfeel. The Salaverria’s mostly use a mix of old bourbon’s and bourbon elite variety’s that have been there since the beginning of coffee production in El Salvador.

El Pedregal - El Salvador

This is how we brew it

V60

The V60 brews a tasty “clean” coffee. This is a recipe for one cup and can be brewed with the 01 and 02 size brewer. This is a recipe for one cup and can be brewed with the 01 and 02 size brewer.

16 grams of coffee (filter grind)

250 grams of water (filtered and 95 degrees celsius)

To Brew Guide

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