Salvador Red Bourbon Coffee Beans – 1 kg

In Tecapa, at an altitude of 1500 meters, the beans of the Salvadoran Red Bourbon crop, the Ana cafe 14 Variety gives this crop a balanced character, while anaerobic drying treatment adds a deeper dimension and greater clarity in details, the crop stands out with hints of ripe red fruits, followed by sweetness and caramel, with almonds in and ending with a touch of chocolate powder and a plump texture suitable for distillation for those looking for clarity of layering, and for espresso for those who prefer a higher density and a more pronounced sweetness. A powerful and balanced experience at once.

El Salvador

Region: Tecapa

Processing method: anaerobic dryer

Variety: Ana cafe  14

Altitude: 1500

Notes: red fruits-sweetness-almond-caramel-chocolate powder-rich texture

preparation: espresso, distillation

Preparation recipe

Ingredients:

20 g of coffee grounds

300 ml of water with a temperature of 90-92 degrees Celsius

Preparation steps:

Put 20 g of ground coffee into the coffee filter.

Boil the water until it reaches a temperature of 90-92 degrees Celsius.

Pour 60 ml of water over the coffee evenly for 30 seconds.

Wait 30 seconds, then pour another 60 ml of water evenly for 30-50 seconds.

After that, pour 120 ml of water evenly for 50 seconds to 1:30 minutes.

Finally, pour the remaining 60 ml of water evenly for 1:30 to 2: 10 minutes.