Espresso: White Chocolate, Green Apple, Boozy | Filter: Pim's Cookie, Nougat, Eucalyptus
ProducerAlvarez Gallardo Family
LocationEl Salvador, San Salvador, El Pepeton
Time: 28 Seconds
Coffee In: 17g
Water In: 255g
Time: 2.30-3.00 minutes
About the Process
Located on the north slopes of the Picacho Volcano in the Bálsamo-Quezaltepec coffee region, the El Cipres estate has been run by the Alvares Gallardo family since 1992. They brought in a new passion and dedication to the farm, working hard to achieve RFA certification and ensure all workers are treated with respect and dignity. From housing the permanent staff and providing meals, to supporting the neighbouring school - the family and social aspect is strong. The estate is made up of 90 hectares of coffee producing land and 5 hectares of natural forest. The cherries are delivered to the El Borbollon mill where it is sorted and then submerged in a sealed container for 24 hours. It is then cleaned and placed onto raised beds to dry for 1 day. Afterwards, the coffee is turned regularly every hour to ensure even drying until the moisture content is down to 11%. Submerging cherries into a sealed container to ferment is what’s called maceration.
Funky fresh coffee adventure
We loved our past washed coffee from El Cipres with its sweet fruity flavours. This time we opted for the macerated natural. In espresso, it's bringing in a big juicy body with a white chocolate sweetness, heaps of green apple freshness and funky boozy undertone. In filter, the sweetness sticks with a Pim's cookie vibe and nougat while making way for a lovely eucalyptus note.