| Origin | El Salvador |
| Region | Apaneca Ilamatepec Mountain Range |
| Producer | Alvarez Family |
| Process | Natural |
| Varietal | Red Bourbon |
| Elevation | 1300 |
| Tasting Notes | Pineapple Candy, Marshmallow, Sweet Spices |
— Kayla Pest, Head Roaster & Co-founder
Size: 300 grams of whole bean coffee. Roasted early November 2024.
This coffee was featured in the Day 13 of the 2024 Advent Calendar!
If you're a subscriber to The Roasters Pack, don't forget - you can get free shipping by bundling with your on-going subscription! Be sure to use the code IMASUBSCRIBER at checkout.
MORE ABOUT THE ROASTER
"The sweet combo of marshmallow and caramel fills your cup with sweetness, a gentle pineapple candy, orange peel and hint of spices rounding it out for a well balanced coffee which will keep you coming back for another sip.”
— Kayla Pest, Head Roaster & Co-founder
Water: 96°C. 24g coffee to 400ml water. Pre-infusion 60g for 40s, total brew time 3m00s to 3m15s.
First, place the filter inside the dripper and rinse it with hot water to remove any papery taste. Start the timer and pour 60g of hot water over the coffee in a circular motion, making sure all the grounds are wet. Allow the coffee to bloom for 40s. While the coffee blooms, spin the brew or stir the grinds with a spoon to make sure all the grounds are wet. After 40 seconds, do one long pour up to 400ml. Pour in a slow circular motion starting from the center. Do 4 circles going outward then back inward and repeat. End the pour by around 2m30s.
