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Origin: Apaneca-Ilamatepec Mountain Range, El Salvador
Altitude: 1800-1900 masl
varietal: Bourbon
process: Natural
Flavor notes: pineapple, mango, brown sugar, cherry wine
After washing the ripe coffee cherries, they are then placed on the African shed for sun treatment for about 18-22 days, and the water content is reduced to 11%, which is completed.
Suggested for Pour over:
Coffee to Water Ratio: 1:15
Grind Size: Medium
Total Brew time: 2:15 (3 pours)
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