El Salvador Finca Santa Rosa [Washed] - ghostbirdcoffee
El Salvador Finca Santa Rosa [Washed]
El Salvador Finca Santa Rosa [Washed] - ghostbirdcoffee
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El Salvador Finca Santa Rosa [Washed]

Regular price
RM55.00 MYR
Sale price
RM55.00 MYR
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Region: Santa Ana

Elevation: 1857 MASL

Variety: Red Bourbon

Processing: Fully Washed

Roast Level: Medium

Tasting Note: Peanut butter, Genmaicha (Roasted rice tea), Macadaemia, Toffee

 

Roaster Note:

This 100% Bourbon lot hails from Finca Santa Rosa, owned by the Pacas family. The Pacas family is one of the oldest and most prominent coffee farming families in El Salvador. They have a stellar reputation not only as producers of coffee but as some of the most socially conscious employers in the country.

The Pacas legacy began the 1800s when Jose Rosa Pacas decided to explore the world of coffee. He purchased land high in the Apaneca-Ilamatepec mountain range and planted Bourbon trees. During the mid-1900s, his son, Fernando Alberto Pacas Figueroa, picked up the baton, earning for himself a reputation as an unparalleled grower of coffee.

He was particularly known for experimenting with farming methods to increase productivity. His most important achievement was discovering a new coffee variety on one of his farms: what we know today as the ‘Pacas’ variety.

Finca Santa Rosa was one of the flagship farms for the Pacas family and has now been in the family for five (going on six) generations. As Maria Pacas says, “it is the farm where we have learned to grow coffee and love it.” The farm is situated on the Santa Ana Volcano, a region famous for its coffee. Enormous efforts are made to ensure the highest quality on the farm, and this starts with cultivation practices. The Café Pacas team works hard to perfect fertilisation, shade pruning, coffee planting, etc. in order to provide the plants with the nutrients and conditions that are ideal for their growth and proper development.

Our preference would be to brew this bad boy as an Espresso, super tasty!

 

Brew Guide:

Method: Filter V60 Handbrew method

Dose: 18g

Yield: 30g for 30 seconds, total yield 280g

Brew Time: 2 minute (adjust grind size accordingly)

Water Temperature: 93 degrees

 

Method: Espresso

Dose: 18g

Yield: 30- 35g

Time: 28-35 seconds (adjust grind size accordingly)

Water Temperature: 93 degrees

We normally use a 7oz cup, double shot for all our coffees.

*for best results use non-homogenized/fresh milk