El Salvador - Apaneca Las Ninfas
Nutty for our first batch which retained more heat than expected during roast and definitely has a dark chocolate taste toward the end.
As with most coffees that we've been roasting and brewing recently, this coffee is going to benefit from a quicker brew at slightly lower temperatures than usual.
We have recommended brewing lighter roasted coffees with water temps around 202-204, but brewing this coffee with lower temps of 194-198 and a slightly coarser grind than is conventional brings out a juicy cup profile that presents you with pineapple and blackberry right away, with raw honey sweetness and a comforting white grape sweetness.
Brewing this coffee in a v60 will be our recomnendation, though we're sure it'd be just as great in a Chemex or flat bottom brewer!
|Producer||Ricardo Valdivieso and family, single lot producers|
|Region||Apaneca (city/area) Ahuachapan (district), El Salvador
|Farm||Fina Las Ninfas, Valdivieso family|
||Pacamara, a larger coffee than most|
|Process||Natural process coffee dried on raised beds|
|Altitude||1620 - 1730 masl|
||Blackberry, fruity, pineapple, raw honey sweet, white grape sweetness, tartaric acidity, clean taste profile, juicy viscocity in v60 brews|