April Coffee Roasters

El Salvador - San Antonio


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
Product: Filter & Espresso
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.

Filter Roast Brewing advice: 

Use a 1:15 brew ratio using the V60 brewer from Hario, aiming for a TDS of 1,35 or slightly higher for a clean and transparent yet rich brew. When working with this coffee, we recommend experimenting with a coarser grind than you may usually use rather than a traditionally finer filter grind setting.

We begin our brews with a blooming process, which indicates saturating your dry grounds with brew water, in this case roughly twice the volume of the dry dose. For this coffee, we are not agitating the grinds but resting the bloom 
for 40 seconds from the initial pour.

After the bloom stage of the brew is complete (40s), begin to pour once again whilst agitating the coffee grinds, pouring in clockwise circular motion and creating turbulence within the brewer. This will help to increase the strength of your brew and this method pairs well with the coarser grind setting mentioned earlier. Pour in intervals, with a maximum of 6 pulses per recipe. Calculate the appropriate amount of brew water for each pulse pour for the size of your brew, and maintain consistently timed pours and intervals.