El Salvador Caballeros: Sample Coffee Roasters

El Salvador
Caballeros

We find flavours of low acidity, apple and raspberry juice

Body Acidity

With this delivery we’ve got two firsts for Brew Crew: the first Pacamara varietal; and the first honey process.

Let’s dive into the first part: Pacarama is a hybrid varietal created by the Salvadoran Institute for Coffee Research, with work starting back in 1958.

Researchers wanted to take the higher productivity, adaptability to local conditions, ability to resist wind, sunlight and droughts of the Pacas varietal with the vitality, lushness and bigger bean size of the Red Maragogipe, as well as its better cup quality. This results in a very uniquely flavoured coffee.

This is also a honey process coffee, which means the beans are processed at the farm with some of the mucilage (flesh) of the coffee cherry left intact as the bean dries.

This gives a little more sweetness and fruit flavour.

Sourcing and ingredients

100% Pacamara coffee beans, provided by Silo and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Alfonso Posada Ochoa
Country: El Salvador
Region: La Palma, Chalatenango
Altitude: 1400m above sea level
Varietals: Pacamara
Process: Honey
Harvested: March 2015
Body: Medium
Acidity: Low
Tasting notes: Low acidity, apple and raspberry juice
Roast style: Omni

Varietals

Pacamara varietal

A cross-breed between Pacas and Maragogype, developed in El Salvador in 1958

The location

Coffee from El Salvador

El Salvador, the smallest country in Central America, is colloquially referred to as the ‘Land of Volcanoes’. Renowned for producing exceptional coffees with great clarity and sweetness. The coffee industry first took off after their primary crop, indigo, declined with the invention of chemical dyes in the 19th Century.

The Quezaltepec region of El Salvador

The region is named after the indigenous civilisation that existed here pre-hispanic times. The Quetzalcotitán people are named after the god they worhsip, the feather covered serpent Quezalcoat.

Farm processes

Honey process

This technique leaves some flesh on the coffee cherry as it is washed and dried. This tends to give a slightly sweeter flavour, but can also reduce the quality and longevity of the coffee due to the fermentation of the sugars in the flesh.

2 brew notes from subscribers

El Salvador Caballeros

Tim’s Aeropress

Like a butterfly darting through a honey fermented forest. 75 grams of "Melbourne room temperature" water for 30 seconds, 200 grams of 95 degree water for 60 seconds.

2 comments