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LA ESPERANZA - EL SALVADOR
€13.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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- Flavor: melon, shortbread (filter), apricot, biscuit (espresso)
- Process: natural
- Variety: Orange Bourbon
- Origin:
- Importeur: Fincas Finest
Harvest: 12/23-03/24
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For the third time, we are offering this coffee from the northern highlands of El Salvador. It impresses once again with its fruity sweetness and full texture. In the filter, we discover a pleasantly integrated acidity that harmoniously combines with the natural sweetness of melon and butter biscuit. In espresso, it develops a rich fruity note reminiscent of apricot, rounded off by a delicate sweetness that brings biscuits to mind.
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Finca La Esperanza is located in the Santa Ana region, between 1100 and 1750 meters above sea level. Since a comprehensive restructuring began in 2012, the farm has been organized as a variety garden and expanded accordingly. The farm grounds were divided into 18 plots, each of which is used to grow a different variety. So far, 70% of the replanting has been carried out. Today, in addition to the Bourbon orange, the Pacas, Red Bourbon, Pacamara, Kenya, Bernardina, Heirloom and Mocha varieties are grown.
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Coffee on a mission
Sustainability
All our coffees are traceable back to the farm. We work exclusively with importers who share our values. Only ecologically, economically and socially sustainable coffee enters our roaster.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
