This coffee from El Salvador is characterised by a sweet aroma and a full body. In its taste, notes of blackcurrants and tangerine peel, as well as the sweetness of plums, can be felt. A sweet caramel aftertaste lingers on the palate once the cup is finished.
This exceptional coffee originates from the El Rosario farm located in El Salvador and managed by the Pacas family, well-known in the world of coffee growing. The story of the Pacas goes all the way back to 1927, when the family moved to El Salvador from Europe and purchased 47 hectares of land in the famous region of Santa Ana. Today, descendants of the Pacas take pride in managing some of the best coffee farms in the whole of El Salvador, while their coffees are valued all over the world.
We recommend brewing this coffee in an espresso coffee machine, using the filter method or simply pouring some water over the ground beans and enjoying your coffee straight from the cup.
Due to its exceptional quality and taste, this coffee is marked as Specialty. The SCA has scored it 86 points out of 100.
COUNTRY: El Salvador
REGION: Flor Amarilla Arriba, Santa Ana
FARM: Finca El Rosario
ALTITUDE: 1160 m
VARIETY: Sarchimor
PROCESS: Natural
ROAST PROFILE: Medium dark
TASTING NOTES: Blackcurrants, Tangerines, Plums
Ingredients: roasted coffee beans.
Storage conditions: keep sealed in a dark, dry and cool place.
This coffee is roasted by our partners in Lithuania, in one of the finest local roasteries.
These coffee beans are suited well for all brewing methods, be it espresso, filter, or infusing straight in a cup.
Specialty coffee includes only the world's best-rated varieties. Who rates it and how do they do that, you wonder? Well, the rating is in the hands of certified coffee tasters. They evaluate the quality of the coffee they're presented with based on the scale created by the Specialty Coffee Association (SCA). Four criteria are assessed: origin, the appearance of green beans, the aroma of the prepared brew, and its flavour characteristics. Only coffees that end up scoring somewhere between 80 and 100 points can be rightfully referred to as "specialty".
The natural process involves drying the coffee bean whole, that is, together with the pulp. Coffee processed in this way is sweeter, juicier and particularly full-bodied.
"Body" is basically the texture of your coffee. It can be tea-like and light, wine-like, juicy, etc. The texture of full-bodied coffee is solid and dense.
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