El Salvador El Manzanal Orange San Pacho Anaerobic Natural - Packaging: 250 g, Roasting: Modern espresso - espresso containing acidity
El Salvador El Manzanal Orange San Pacho Anaerobic Natural - Packaging: 250 g, Roasting: Modern espresso - espresso containing acidity
YEAR 2021-2022
SEA ALTITUDE 1200 Mnm
San Pacho Reserve
dry anaerobic treatment
REGION Apaneca-Ilamatepec
CONTRACTOR Jose Enrique Gutierrez, Finca El Manzal
Recommended preparation. More
Product code: 5306-2963
Substitution product
YEAR 2021-2022
SEA ALTITUDE 1200 Mnm
San Pacho Reserve
dry anaerobic treatment
REGION Apaneca-Ilamatepec
CONTRACTOR Jose Enrique Gutierrez, Finca El Manzal
Recommended preparation. More
Product code: 5306-2963
About the farm Finca El Manzal
The 120 hour anaerobic fermentation is responsible for the fruitiness and the slow drying on African beds is responsible for the wonderful sweetness of this coffee. Since 2010, Jose Enrique has been a fan of regenerative growing methods. His family has been growing coffee since the 1980's but due to the civil war the original farm was abandoned. It wasn't until 2007 when Jose Enrique targeted the world of fine coffee that the family started to get involved with coffee again. On his farms, Jose Enrique applies traditional growing methods learned from his father and grandfather combined with regenerative growing methods, protecting the surrounding nature. Thanks to this strategy and focus on quality, Enrique is buying up surrounding land and slowly expanding his farm with new and interesting varieties such as this one. The Orange San Pacho variety comes from Colombia. These are mini trees with cherries that ripen red, but on Jose's farm they ripen orange. Do we have a unique mutation here? Because of the unique color, harvesting is quite complicated. This coffee is harvested by the same skilled team every year.
Filter roasting
It is a light roast suitable for Aeropress, Chemex, Hario, French Press and other alternative methods where it is advantageous to highlight the terroir specificities of the coffee.
Modern espresso
Is a roast for lovers of lighter roast espresso with lively acidity. Cafés claiming to be third wave will serve such coffees.
We refer to classic espresso as noir.
This is a darker roast ideal for mocha pots, super machines, or people who prefer espresso with lower acidity.
Flavor characteristics | Cocoa bean, Caramel brownie, Fruit, Orange, Red wine |
---|---|
Species | Arabica |
Coffee acidity | More acidic |
Method of preparation | Aeropress, Chemex, Clever Dripper, Turkish coffee pot, Espresso, French press, Hario V60, Moka teapot |
Altitude | 1200 m.a.s.l. |
Region | Apaneca-Ilamatepec |
Using | Espresso, Filter |
Production | Single farm |
Variety | San Pacho |
Country | El Salvador |
Processing | Anaerobic maceration |
Caffeine content | Medium |
Flavor characteristics | Cocoa bean, Caramel brownie, Fruit, Orange, Red wine |
---|---|
Species | Arabica |
Coffee acidity | More acidic |
Method of preparation | Aeropress, Chemex, Clever Dripper, Turkish coffee pot, Espresso, French press, Hario V60, Moka teapot |
Altitude | 1200 m.a.s.l. |
Region | Apaneca-Ilamatepec |
Using | Espresso, Filter |
Production | Single farm |
Variety | San Pacho |
Country | El Salvador |
Processing | Anaerobic maceration |
Caffeine content | Medium |
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