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EL RETIRO - 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: Grapefruit, Jasmine, Red Apple (Filter), Toffee, Rose (Espresso)
- Process: Honey Process
- Varietal: Pacamara
- Origin: Santa Ana, El Salvador
- Importer: Fincas Finest
Harvest: 12/22-01/23
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Pacamaras captivate with outstanding aromas and characteristic acidity structures that benefit from subtle floral notes. Thus, this coffee also knows how to please in the filter with dominant fruit acids of apple and grapefruit, whose floral overtones are reminiscent of jasmine. In espresso, it plays out a powerful sweetness. The coffee has a concise body and lingers long in the memory!
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Directly on the El Salvadoran mountain range Cordillera de Apaneca, around the volcano Santa Ana, lies the Finca El Retiro. It has been owned by the Pacas family since 1927 and today provides a livelihood for 24 families. The volcanic soil is rich in minerals, extraordinarily fertile and, in addition to the cultivation of coffee, favors the planting of diverse shade plants that not only help the coffee plants by providing shade, but also improve the fertility of the soil.
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
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