Our friendship with Mauricio started in 2011 after meeting on a trip to Brazil: to date, we have purchased his coffee after every harvest for the last eight years. Coffee has been grown on this farm since 1875, and it has a reputation within El Salvador of being the first “specialty coffee farm” in the country. This lot is a celebration of a well-processed Red Caturra varietal in the natural styling which Mauricio has since perfected since that initial Brazil visit. The lot was dried slowly in the shade for thirty days on African beds to bring out the rich, honey notes, juicy apple tones and light tropical finish.
Look for hints of honeydew melon and passionfruit notes, which will develop and intensify as the brew cools down.
Want to learn how to brew a v60 pourover? Check out this tutorial video by ONA Coffee’s Devin Loong:Watch tutorial