EL SALVADOR - FILTER

Big hand for our El Salvadorian filter, Los Naranjos!

With tasting notes of sweet lemon curd, pineapple and black cherry, this is a stunning anaerobic natural from the Juayúa municipality, 1550m above sea level in the beautiful forests of western El Salvador.

So where does this coffee come from?

Finca Los Naranjos is nestled between two national parks, close to the Santa Ana volcano. That volcanic soil is what helps the farm grow so many beautiful varietals. It's run by Los Naranjos Café, a company absolutely committed to sustainable agricultural practices: all their farms preserve soil integrity, avoid erosion and promote water conservation, as well as providing employment for hundreds of people in the local community.

How did we choose it?

We were really struggling to find the right coffee to follow our beloved Costa Rica Finca Casa De Piedra. We tried so many samples on the coffee table looking for a new funky ferment, but none seemed to hit the spot in the same way the Costa Rica did -- juicy and soft, tropical and sweet.

Then... we found Los Naranjos. We ended up making a unilateral decision right there and then to order it. Didn't even ask the boss. Lucky for us, he agrees it's a perfect follow-on from the Costa Rica, and a beautiful coffee in its own right.

Roasting this coffee has been a lot of fun. We'll start by doing some very, very small batches to work out the perfect length, temperature and ratios -- but we think this one might be so popular that we'll be roasting larger batches on our big red roaster soon enough.

How should I make it?

Best for V60, Clever Dripper, or Kalitia, but it also works for Aeropress or Cafetière. 

We used 20g of coffee to 250g of water, with a water temp of 80°C. Always used filtered water if you can!

Brew for 2:40, put your feet up, and enjoy.