Location: Santa Ana, Apaneca Ilamatepeque
Process Station: Las Cruces
Producer: Jose Antonio Salaverria & Sons
Varietal: Bourbon, Pacas
Growing Altitude: 1580 masl
Processing Method: Washed Processed
Harvest: December 2017 - February 2018
Flavour Notes: Milk Chocolate & Butter Biscuits
A delicate but characterful coffee, this lot was harvested from a small 23 acre block at the San Francisco farm located at 1580 masl, and has been grown by Jose Antonio Salaverria and his sons. A mixture of Bourbon and Hibrido de San Francisco (a local hybrid of dwarf bourbon pacas and older bourbon elite), this sublime coffee is picked to a carefully curated schedule and is processed at the Las Cruces wet mill perched upon the Santa Ana volcano.
This particular lot is mechanically de-pulped, before soaking in clean water for one night, before patio drying. This coffee makes for a great clean and balanced espresso, but is also incredibly well suited for filter brewing for those looking for a coffee with a rich body and smooth mouthfeel.
Espresso Roast Brewing Advice:
Use a 1:2.4 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -2g from the basket size, using a 1:2.4 ratio, and aiming for a target TDS of 8.4. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 27 - 29 seconds brewing this coffee.