Origin
Salvador
Region
Balsamo-Quezaltepec, Nejapa
Crop height
1100 - 1800 m n.p.m.
Botanical variety
Red Bourbon
Processing
Washed
Q score
85.75
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Speciality Single Origin

Salvador El Cipres La Montana

14

question

Preferred preparation methods

V60
Aeropress

Coffee as beautiful as the pictures

Pictures from San Salvador – look on the Internet!

Well, on the slopes of El Picacho there is a farm that was bought in 1880 by Dr. Emilio Alvarez Lalinde, who brought generational knowledge of coffee from Colombia. In 1992, the farm was taken over by the Alvarez Gallardo family, and years of experience can be felt in every sip of this coffee!

Light, with a tea-like body, it tastes like a pleasantly tart, crisp pomelo, with a sweet, apricot finish. Nice coffee, like Bonobo’s music – everyone likes it, and it goes with everything!

 

The author of the recipes and stories Dawid Zadara, Head Roaster of HAYB Specialty Coffee Roaster from Warsaw.
Free Delivery on Orders Over100EUR

Sensory profile

  • Pomelo
  • Apricots
  • Green Tea

Our coffees from the Speciality Single Origin series are now packaged in accordance with their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and we give points on each of them (below, 0-100). Check how exactly your coffee will taste!

Floral 60
Berry 15
Tropical 25
How to prepare coffe?

Salvador El Cipres La Montana

Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.