El Salvador San Francisco
Summary
A naturally processed coffee from the San Francisco farm in El Salvador, grown at 1300-1500 masl in the Apaneca-Ilamatepec region. The Catuai variety is sun-dried, yielding a sweet and creamy cup with notes of milk chocolate, plum, berries, and caramel. The farm is run by fifth-generation coffee farmer Andrés Salaverría, focusing on quality and sustainability.
V60
- Coffee in
- 32 g
- Water
- 500 g
- Time
- 3:30
- Temperature
- 94°C
Grind: fine-medium
Use filtered water preferably for lime.
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
- Filter
- Decaffeinated
- No
- Producer
- Andrés Salaverría
- Altitude
- 1300 - 1500 m.a.s.l
- Variety
- Catuai
- Notes
- Sweet, Chocolate, Berry
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The roaster
Holy Bean is a specialty coffee roaster based on the Danish island of Funen. Their micro roastery turns out light, bright coffees—delicate floral and fruity no…
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