El Salvador La Dalia – cherry, berry, anaerobic natural, omni-roast

250g

€15,00

El Salvador La Dalia – cherry, berry, anaerobic natural, omni-roast

€15,00 €60,00/kg

Geschmack

Cherry candy Ripe berries Cocoa beans Almonds Honey sweetness

An intense, fruity, and unusually sweet coffee from El Salvador. Cherry candy and ripe berries meet cocoa beans, almonds, and a rich honey sweetness – a coffee for those who want to experience something special with their filter brew. Grown by Jose Guillen on Finca La Dalia in Ahuachapán, natural processed and anaerobically fermented for 120 hours at a low temperature.

Omni-roast - developed for espresso and filter coffee.

Recommended for V60, batch brew, espresso.

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OriginEl Salvador

FarmLa Dalia, Jose Guillen

GradesCherry candy, Ripe berries, Cocoa beans, Almonds, Honey sweetness

ProcessingAnaerobic Natural, 120 hrs.

Roast Level American / Medium Roast

Suitable forFilter & Espresso

SCA Score 87.00

VarietyPacamara

Espresso

1:2.5–1:3

28–32 sec90 °C

V60

medium-fine (C40 – 24 clicks)

1:16.60:00–60 g0:45–150 g1:30–250 g94 °C

Batch

medium-coarse (C40 – 28 clicks)

1:164:00–4:30 min94 °C

French Press

coarse (C40 – 32 clicks)

1:154:00 stir8:00 press93 °C

Light Roast Cinnamon Roast / Light City High acidity, bright and clear flavors, light body.

Medium Roast American Roast / New England / City Roast Balanced profile with mild acidity, pleasant sweetness and good body.

Medium-Dark Roast Full City Roast Full-bodied, distinct roasted notes, reduced acidity.

Dark Roast Vienna Roast / French Roast Intense roasted notes, full-bodied, low acidity.

80–84 points Good specialty quality.

85–89 points Very high-quality coffees. Complex flavors.

90+ points Exceptional coffees. Rare premium quality with a special character.

SCA Score by coffee importer

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Häufig gestellte Fragen

Is El Salvador known for its coffee?

Yes, El Salvador is considered one of Central America's finest origins and exclusively produces Arabica. After challenging decades, the country has re-established itself as a source for high-quality specialty coffees.

What does coffee from El Salvador taste like?

Typical flavors include chocolate, caramel, red fruits, and citrus, with a mild acidity and creamy body. Depending on the processing method, the spectrum ranges from nutty-sweet to intensely fruity.

What is Pacamara?

Pacamara is a cross between Pacas and Maragogype, bred in El Salvador. It is famous for its exceptionally large beans and a complex, often fruity cup profile.

Where does coffee grow in El Salvador?

Mainly on the volcanic slopes in the west, for example, in the Apaneca-Ilamatepec region around Ahuachapán. Growing altitudes are usually between 1,200 and 1,800 meters.

What does anaerobic fermentation mean?

The coffee cherries ferment without oxygen in sealed tanks, here for 120 hours at a low temperature. This creates intense, wine-like fruit aromas that a classically processed coffee does not exhibit.

When is harvest season in El Salvador?

The harvest runs from November to March. The cool nights at high altitudes allow the cherries to ripen slowly, which concentrates the flavors.