El Salvador El Manzanal Orange San Pacho Anaerobic Natural - Packaging: 250g, Roasting: Modern espresso - espresso containing acidity
El Salvador El Manzanal Orange San Pacho Anaerobic Natural - Packaging: 250g, 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
Manufacturer: Green PlantationProduct code: 5306-2963 Shipping options
Product is no longer available
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
Manufacturer: Green PlantationProduct code: 5306-2963 Shipping options
Product is no longer available
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.
| Taste characteristics | Cocoa bean, Caramel brownie, Fruit, Orange, Red wine |
|---|---|
| Type | Arabica |
| Acidity of coffee | More acidic |
| Method of preparation | Aeropress, Chemex, Clever Dripper, Jazz, Espresso, French press, Hario V60, Moka teapot |
| Altitude | 1200 m.a.s.l. |
| Area | Apaneca-Ilamatepec |
| Using | Espresso, Filter |
| Production | Single farm |
| Variety | San Pacho |
| Country | El Salvador |
| Retrieved from | Anaerobic maceration |
Miro
PositivesNie som fanusik sucasnej modnej vlny fermentovanych kav, ktora prinasa iny druh kyslosti, ale vhladom na sposob spracovania bola celkom fajn.
NegativesCena: vzhladom na vysoku cenu uz viac tuto kavu neobjednavam.
What kind of coffee for the French press?
Did you know that you don't always have to go to a coffee shop for a great cup of coffee? Or that you don't have to buy several thousand dollars worth of coffee equipment, but just a simple French press pot for a few hundred? Well, yeah, but what kind of coffee to put in it? That's the question!
French Press and blending. What is the truth about blending coffee in the French Press?
The French Press is one of the simplest alternative coffee brewing methods that anyone can do. Just grind the coffee, pour hot water, wait and stir? Your filter is almost finished and the last step is in front of you. To stir or not to stir?
Preparing coffee in the French Press
Are you a lover of big mugs filled with fragrant coffee? Then the French Press may be the ideal choice for you. It is one of the easiest alternative coffee brewing methods and anyone can do it. Also, when making French Press, we have to follow the rules of extraction in order to enjoy the coffee. Let's take a look at how to do it.
Use luxury coffee beans for Cold Brew?
Now, "Grandma, advise." Cold Brew is totally yummy and we can get tired of coffee rarities. But does it go together? Is it worth it to use high-end coffee to make Cold Brew?
Cold blooming in the preparation of filter coffee
At what temperature do you let your favourite coffee bloom in the dripper? 80 °C? 90 °C? 94 °C? What if I told you: "try it with water as hot as the tap," or "try throwing a few ice cubes on the dripper." Yes, today it's about cold brew and how it affects the final taste of the coffee.
Anaerobically processed coffee and its preparation
Much has been written about the aerobic and anaerobic processing of coffee. But is there also enough talk about the subsequent preparation of coffee processed in this way? We will show you 3 recipes that will guide you through the preparation of anaerobically fermented coffee.
Accessories13
Comandante C40 MK4 Nitro Blade Racing green
| Material of grinding stones | Steel |
|---|---|
| Shape of grinding stones | Conical |
| Size of grinding stones (mm) | 39 mm |
Nivona NICR 695
| Dosage | Configurable |
|---|---|
| Daily capacity of the coffee machine | 20 |
Chemex Classic 8
Flair Neo Flex
| Dosage | Manual |
|---|---|
| Daily capacity of the coffee machine | 20 |
KeepCup Original Fuchsia SiX 177 ml
Fellow Atmos white 1200 ml
Fellow Atmos white 700 ml
Fellow Atmos white 400 ml
Fellow Atmos coffee jar black 400 ml
Fellow Atmos coffee jar glass 700 ml
Fellow Atmos black 700 ml
Fellow Atmos glass 1200 ml
Fellow Atmos black 1200 ml
Related products4
Aeropress Paper filters (350 pcs)
Dripper Hario V60-02 ceramic
Dripper Hario VDM-02 steel black matt
Hario Mini Mill Slim Plus
| For | Filtered coffee, Alternative methods of preparation |
|---|---|
| Material of grinding stones | Ceramics |
| Shape of grinding stones | Conical |
| Size of grinding stones (mm) | 38 mm |
Alternative products1
Colombia Tumbaga decaffeinated process over sugar cane
| Taste characteristics | Sweet, Cherry, Chocolate |
|---|---|
| Acidity of coffee | More acidic |
| Using | Espresso, Filter |