El Salvador - Coffee School Project
Summary
A 100% Arabica specialty coffee from the Buenos Aires region of El Salvador, produced with farmer Rodolfo Ruffatti and the community of farmers of the Coffee School Project. Grown at 1,200-1,600 m, washed processed and dark roasted, it offers a balanced cup with chocolate, nougat, creamy body and a pleasant sweetness.
Espresso
- Coffee in
- 19 g
- Time
- 25 s
Grind: very finely ground
- 1.Unclamp the portafilter and wipe it with a cloth
- 2.Distribute the coffee evenly and compact it using a tamper
- 3.Rinse the brewing group and insert the portafilter
- 4.Start the brewing process, which should last between 25 and 30 seconds
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
- Espresso
- Decaffeinated
- No
- Producer
- Rodolfo Ruffatti
- Altitude
- 1200 - 1600 m.a.s.l
- Notes
- Nougat, Cream, Chocolate
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The roaster
Wildkaffee is a specialty coffee roaster from Garmisch-Partenkirchen, Bavaria. They focus on sustainably grown, fairly traded beans, gently roasted to bring ou…
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