El Salvador España

OriginEl Salvador

ProcessAnaerobic, Natural

Summary

Speciality single origin coffee from Finca España in the El Bálsamo region of El Salvador, grown at 1600-1700 m on volcanic soil. Varieties Castillo and Bourbon, processed as Anaerobic Natural. In the cup: caramel, milk chocolate, raspberries and a fig finish. Pronounced sweetness, medium acidity and a pleasantly coating texture — a classic yet fruity daily coffee.

AI-assisted description, based on roaster & cupping data.

Brew guide

Filter

Coffee in: 18 g
Water: 300 g
Time: 2:45
Temperature: 96°C

Grind: 23. klik (Comandante)

0:00Preinfuse with 60 ml of water for 40 seconds
0:40Pour to 150 ml
1:15Pour to 300 ml
1:45Finish pouring; stir the dripper twice after each pour

Total time 2:45-3:00.

AeroPress

Coffee in: 17 g
Water: 200 g
Time: 1:30
Temperature: 96°C

Grind: 27-30 klik

Inverted method. Pour 100 ml water, add coffee and pour the remaining 100 ml. Stir 5 times, cap and wait until 1:30.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Price
Cupping score: 86.75
Region: El Balsamo
Altitude: 1600 - 1700 m.a.s.l
Variety: Bourbon, Castillo
Notes: Caramel, Milk Chocolate, Fig

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The roaster

HAYB Speciality Coffee

HAYB Coffee is a specialty coffee roastery based in Warsaw, Poland, built around the philosophy of "effortless speciality" — great coffee without the pretensio…

AI-assisted description, based on roaster & cupping data.

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