Los Pirineos Espresso 161,-
Ever since I bought Gilberto's Bourbon coffee at the Cup of Excellence many years ago it has been one of my favourite El Salvadoran coffees. It is always super sweet and has a low acidity and a chocolaty cup that tastes great on its own but pairs really well with milk in cappuccinos and lattes. With moderate altitude and hot growing conditions this old Bourbon Elite cultivar has a very subtle dried fruit flavour but the main flavours of this coffee is chocolate with delicate nutty notes. It is for sure a coffee for those who are not too fond of the high acidity fruity coffees and a coffee I always enjoy drinking a lot of.
Chocolate, nuts and dried fruit
February - March 2018
Tecapa-Chinameca, Usulutan, El Salvador
1450 - 1500 masl. under mixed shade.
All cherries are selectively picked by hand. Unripe and damaged cherries are removed by hand from the ripe cherries before processing. After de-pulping the mucilage is removed with a mucilage remover which is a centrifuge that removes the mucilage without any fermentation taking place. After the mucilage is removed the parchment coffee is soaked in clean water over night. After soaking the coffee is dried for about 30 days on raised beds covered with shade while constantly being turned to ensure even drying. All processing and drying is executed at Gilberto’s impeccable mill at the top of the Tecapa volcano.The coffee was stored and shipped in vacuum packed bags to ensure we receive the freshest possible product.