El Salvador Santa Rosa (anaerobic Natural)
Summary
El Salvador Santa Rosa is a single-origin coffee from Finca Santa Rosa, owned by Jorge Rivera, located in the northern Chalatenango Mountains of El Salvador at 1800 MASL. Featuring the Pacamara variety, the coffee undergoes an Anaerobic Natural process with 36 hours of limited oxygen fermentation, then dried on raised beds. The flavor profile offers notes of rose, white grape, fig, and black tea with a deeply sweet character. Suitable for both filter and espresso preparation. Cup score: 87.2.
Espresso
- Coffee in
- 19 g
- Coffee out
- 46 g
- Time
- 23 s
Line pressure for 0-3.5s, then 9 bar for 23s
Filter
- Time
- 3:05
- 0:00Bloom - 50g
- 0:30Spiral Pour - 150g
- 1:00Center pour - 300g
- 1:45Spiral pour - 400g
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
- Cupping score
- 87.2
- Producer
- Jorge Rivera
- Altitude
- 1800 m.a.s.l
- Variety
- Pacamara
- Notes
- Rose, Grape, Black Tea, Fig
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The roaster
Onyx Coffee Lab USA is the original Arkansas-based specialty coffee roaster that's been shaking things up. A Certified B-Corp with cafes ranked #1 in the world…
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