THE GRAINS

Origin: Ahuachapán
Producer: Carlos Alfredo Méndez
Altitude: 1,450 meters above sea level
Variety: Pacamara
Benefit: Natural
Tasting notes: Coffee with a fragrance of strawberries and passion fruit. On the palate, very mellow, reminiscent of raspberry and nuts, with a velvety body and a smooth finish.

LOT HISTORY

The history of coffee in El Salvador is a testament to its remarkable resilience over time. Finca Los Tres Potros, located in the city of Apaneca, is named in honor of the three brothers who originally owned and cultivated these lands.

Carlos Alfredo Méndez cultivates this Pacamara at 1,450 meters above sea level, with a privileged climate that ranges between 16 and 22 °C and under the shade of native trees, the beans mature slowly developing a distinctive complexity to the cup profile.

THE RECIPE

At Familia Osorio, we believe in the uniqueness of each coffee. That's why we roast lightly to accentuate the brilliance of each origin, so you can enjoy its full flavor using any brewing method.

This means that these light roasts also sometimes work as Single Origin espressos, allowing you to enjoy the coffee in both methods by experimenting with its recipe more precisely.

We offer these guidelines to help you develop a recipe, but keep in mind that it may vary depending on the machine, mill, and water you use.*

The Osorio family recommends properly resting your coffee beans. Degassing is important for achieving your cleanest and most flavorful cup. We recommend resting your espresso coffee for 10 days and your filter coffee for at least 14 days. Experiment and discover how the flavor of your coffee evolves.

ESPRESSO

Soon!

FILTER

Soon!