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El Salvador

Cristián Rodríguez

We find flavours of green apple, red grape and toffee

Body     Acidity
Roasted omni for filter and espresso

Cristián Alexander Rodríguez is the producer and owner of the Finca D.R, named after his son Dylan Rodriguez. The farm has 4.9 hectares where 85% of the coffee is Pacamara, 15% is Pacas that grow between 1500 and 1800 meters above sea level.

Cristián is a young producer and the only one in his family who has been harvesting coffee for six years, and three years with a specialty quality approach.

He shares his family already owned the land where the farm is located. This plot had ideal conditions for coffee, but no one had used it before. He then decided to take up that challenge to grow it. As he embarked on this journey, he began to enjoy it and learn more and more, deepening his studies in agronomic management and processing, which is why he enjoys processing washed and honey coffee.

Nowadays, the coffee he grows ferments for 24 hours, always making selective picking, then floating before pulping. 100% of the coffee slowly dries on raised beds for 12 days.

 

All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our 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

Cristián Rodríguez

Country

El Salvador

Region

Chalatenango

Altitude

1500-1800m above sea level

Varietals

Pacamara

Process

Honey

Body

Medium

Acidity

Medium

Tasting notes

Green apple, red grape and toffee

Roast style

Omniroast

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.

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.


Coffee delivery: coffee in resealable bag and farm information card

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