El Salvador Finca San Antonio
Price range: $16.00 through $40.00
A wonderful coffee with a mild fruit-like sweetness with a berry and chocolatey aroma. It is a creamy full bodied coffee with bright acidity and an nice lemon lime lingering, winey aftertaste.
Weight: 12-32oz
The El Salvador Finca San Antonio has a mild fruit-like sweetness with a berry and chocolatey aroma. It has a creamy full body, winey feel with bright acidity and an nice lemon lime lingering aftertaste. We proudly purchased some of this limited micro-lot offering and are enjoying this #perfectcup.
This coffee is nestled in El Salvador’s coolest and northernmost region, Chalatenango, known as the “valley of water and sand”. This region has quickly earned it’s place on the global coffee map. While El Salvador’s finest coffees were once synonymous with its western regions, everything changed in 2007 when a Chalatenango grown Pacamara won the prestigious Cup of Excellence. It is often said that the Cup of Excellence competition, which arrived to El Salvador in 2003, was the beginning of the new “wave” of interest in Salvadoran coffee, shining the first light on some of the special varieties this small country has grown since the mid 1700’s.
This lot comes from Finca San Antonio, a 3-manzana farm owned and operated by Johny Lemus, a dedicated producer whose passion for quality is evident in every cup. Set in fertile black volcanic soil at 1,350 meters, the farm cultivates Pacas and Gesha varieties with meticulous care.
This El Salvador is a natural process. This process is something of an experiment in El Salvador, but they are increasing in popularity. The coffee is picked ripe and sorted for quality, then placed on raised beds or patios to dry for a month or more.
Chalatenango isn’t just special; it’s a vital part of the future of specialty coffee.
This coffee is available for a limited time only.
Producer: Johny Lemus
Region: Chalatenango
Farm: San Antonio
Country: El Salvador
Variety: Pacamara
Process: Natural
Harvest: December through March
Elevation: 1350 MASL
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Bill Brockman (verified owner) –
Perhaps it is because my taste buds are not as refined as those of the folks who enter the flavor notes in the description of these coffees, or perhaps and, I believe, more likely because I don’t “cup” my coffee in order to taste it, I don’t detect all the qualities noted above. However, I can attest to the fact that I really like this coffee!
FWIW, I suspect that in many other markets this would be labelled as a light roast. Since I enjoy black coffee, I have gravitated to lighter roasts recently and have tried some sold with that label from other, nationally known, roasters. This compares very favorably with those, IMHO. A humble opinion because I claim no expertise.
I have brewed this coffee in two different ways using the Hario Switch. Here are the recipes: First, as a straight pour-over, I ground the beans to the finest setting suggested for my grinder for pour over or drip brewing. I used a 16 to 1 water to coffee ratio. I used filtered Kenner drinking water at 200 degrees F. Using a chopstick, I made a crater in the grounds and then bloomed the coffee using an approximately 3 to one ratio. After about 45 seconds, I continued using the rest of the water divided into 3 equal amounts. Thus, using 16 grams of coffee, my bloom was 60 grams of water, followed by 2 pours of 70 grams and one of 50. The total time the coffee was in contact with water was about 3 minutes.
Using the Switch to include an immersion stage, I used the same ratios and water temperature. I closed the valve for the bloom using 60 grams of water and opened it after about a minute. The next stage was a pour over using 100 grams of water. The third and last stage was immersion for 1 min. and 45 secs. After pouring the 100 grams of water, I stirred it well for a few seconds.
The results were not very different, but nevertheless discernable even to my unrefined palate. The drip method yielded a very clean cup of coffee with a nice amount of acidity . The body seemed light to medium to me. As it cooled, it remained very palatable. There was no bitterness at any time. I always struggle to identify any particular food taste and this bean is no exception. If pressed, I suppose I would say it is a bit nutty. The immersion method produced a very similar cup but the body was a bit fuiller–which I expected since the grounds were in contact with water for a longer time. Despite this fact, no bitterness was extracted at all. To the last drop, it was thoroughly enjoyable. A great way to start the day!
heather –
Thank you for this review! It was very in depth and we’re happy you found your #perfectcup.