El Salvador Los Pirineos B10, Anaerobic Washed

Brew Method.Espresso , Brew Method.Moka Pot , Coffee Type.Espresso , Espresso , Origin.Centeral America , Taste Notes.Fruity

COFFEE PROFILE

Over the past three years, we have featured many coffees from the renowned Los Pirineos farm owned by Gilberto Baraona. This farm is located atop the picturesque Tecapa Volcano mountain range in the region of Usulutan. This lot is a blend of three small, anaerobic washed, experimental batches all prepared on Pacamara. Each brings a unique attribute to the final cup resulting in a classic, balanced, and sweet El Salvadorian espresso with a soft yet fun tropical undertone.
TASTES LIKE Baked apple pie, Nectarine and fermented pineapple.
PROFILE This espresso is sweet, round and fruity! Notes of baked apple pie and nectarine are accompanied by a raw sugar sweetness and a finish that reminds us of sweet fermented pineapple.
ROAST Espresso
COMPONENTS El Salvador Los Pirineos B10

BREW GUIDE

How to get the best tasting cup

AGE BEST USED 9-20 days after roast
DOSE 20g
EXTRATION 42g
EXTRACTION TIME 24-28 seconds
TEMPERATURE 93.5°C
FREEZE DATE 10-12 days after roast, centrifuge tube -20°C

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