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El Salvador - Honey Pacamara Filter

El Salvador - Honey Pacamara Filter

$16.00
$15.00 $16.00
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Shipping calculated at checkout.

Out of stock

ABOUT THE COFFEE:

Tasting Notes: Fragrant and lively Blueberry, Blackberry, Redcurrant and Chocolate

Variety: Pacamara

Farm: Finca Las Quebradas

Region: Chalatenango, El Salvador

Altitude: 1,550 MASL

Process: Honey (Read about processing methods here)

Roast: Filter

Size: 230g

Rosendo Recinos Flores has a 1.5-hectare farm located in Chalatenango, El Salvador. He hand-picks ripe cherry very selectively, de-pulps the coffee the same day, and places it on raised beds to dry. Depending on the weather, drying can take 12–15 days. Parchment coffee is stored in a warehouse until being moved by mule to a pickup area, then driven in a pickup to Cafe Imports' collection point in Chalate, where it's sent off to the dry mill to be sorted, hulled, and bagged.

* Please note that our shipping times will depend on when the coffee is roasted during the week to ensure we always send out coffee at it's freshest. If your order contains items as well as coffee beans, we will reserve your order until  the coffee is ready to be dispatched. (You will receive order updates via email)

Brand: Toxik Bean Specialty Micro-Roasters

TOXIK-HONEY-ELSALVADOR

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Coffee Cherry Beans Red Coffee Cherries Processing

IT STARTS WITH THE BEANS

No matter how good your grinder, coffee machine or kettle is if you don't have high quality coffee beans you aren't going to have a good tasting coffee.

LEARN MORE

COMMON COFFEE PROCESSES

  • WASHED PROCESS

    Washed coffees (aka wet process) use water to remove the coffee seed from the cherry. This has the least amount of contact with the fruit and has a clean and often creamy taste. Washed coffees are commonly known to carry more flavours from the origin, terroir and variety rather than the processing flavours.

    TRY A WASHED COFFEE 

  • NATURAL PROCESS

    Natural coffees were popularised by producing countries that did not have as much access to water, this processing technique has since been adopted all over the world and tends to carry through a rich fruity flavour from the extended contact with the coffee cherries,

    TRY A NATURAL COFFEE 

  • FERMENTED

    There are many coffees that fall into this third category of coffee processing, the most popular being Anaerobic fermentation and Carbonic Fermentation (CM).
    Expect funky fruity notes and an intense alcohol / boozey taste

    TRY A FERMENTED COFFEE 

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J
James

Delecious as always

Cheers James!
Glad to hear you are loving these Happy Brewing!
The Basic Barista