April Coffee Roasters

El Salvador - San Juan Bosco

Location: Santa Ana, Apaneca Ilamatepeque
Process Station: Las Cruces
Producer: Jose Antonio Salaverria & Sons
Varietal: Catuai, Bourbon
Growing Altitude: 1450-1750 masl
Processing Method: Pulped Natural
Harvest: December 2017 - February 2018
Product: Milk Espresso
Flavour Notes: Cherry, Red Berries & Tropical Fruit


An intensely tropical and sweet coffee grown beside the Santa Ana volcano by the Salaverria family, they're currently the 6th generation of coffee farmers to operate on this historic Finca. The coffee is processed at the Las Cruces mill, with cherries grown at local farms between 1450-1750 masl.

This particular lot is a pulped natural process with the coffee soaked for 10 hours after pulping, before beginning a 15 day drying period on the clay patio. This coffee makes for a great espresso, featuring a distinct intensity and a remarkable balance making it a great base for milk beverages.

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.