El Salvador Cristián Rodríguez: Sample Coffee Roasters

El Salvador
Cristián Rodríguez

We find flavours of green apple, red grape and toffee

Body Acidity

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.

Sourcing and ingredients

100% Pacamara coffee beans, provided by Caravela 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: 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: 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.

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.