Load image into Gallery viewer, El Salvador - Carlos Lemus

            
                Load image into Gallery viewer, El Salvador - Carlos Lemus

            
                Load image into Gallery viewer, El Salvador - Carlos Lemus

            
                Load image into Gallery viewer, El Salvador - Carlos Lemus

            
                Load image into Gallery viewer, El Salvador - Carlos Lemus

            
                Load image into Gallery viewer, El Salvador - Carlos Lemus

            
                Load image into Gallery viewer, El Salvador - Carlos Lemus

El Salvador - Carlos Lemus

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  • Regular price $17.00
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    Butter Caramel, Dried Cranberry, Almond ButterOrigin : El Salvador
    Region
    : La Palma, Chalatenango
    Farm
    : Peña Redonda
    Cultivar
    : Pacas
    Altitude
    : 1 500 - 1 550 masl
    Process
    : Washed
    Taste notes
    : Butter Caramel, Dried Cranberry, Almond Butter

    TASTING

    We have some really remarkable fresh coffees to offer you this season. This creamy, velvety-smooth coffee from El Salvador is sure to warm your heart. The soft, buttery caramel and subtle chocolates create a very sweet initial experience. This then dissolves into a more complex taste, abundant in dried cranberry aromas and a sweet, nutty quality. All together, you’re left with a taste reminiscent of almond butter, which compliments beautifully the dried fruit side of this coffee. A coffee with lots of texture and body.

    ORIGIN

    Carlos Mauricio Lemus is a second generation coffee producer. He inherited the plantation at a young age, when his father tragically passed away in a car accident. Chalatenango is a very small coffee contributing region of El Salvador. The Lemus estate is slightly larger than the average in the area; farms in the Chalatenango are on average 1-3 hectares large, whereas Carlos’ land stretches out 4 hectares. 

    Despite the abundance of smallholder farmers in the country, historically harvests have been very large, regional blends with little to no traceability. Few farmers have managed to establish themselves within the specialty coffee industry, in large part because of coffee-leaf rust issues in the country. Carlos’ father, Jose Maria Lemus, was among the rare who dedicated themselves to increasing their coffee quality. They have developed tricks to control the rust-causing disease, and have planted a mix of varieties, ranging from regionally common Pacas and Pacamaras, as well as Geshas and SL-28. This year, Carlos has ranked 6th place in the country’s Cup of Excellence competition.

    This particular harvest was depulped and placed in open-air tanks for 12-24 hours of fermentation. After this, the beans were washed and left to dry on raised beds for 20 days.

    DRINKING

    This coffee will be an absolute comfort to drink as a filter brew. With a french press or a metal filter, this will give you the most lovely textured experience. It will also be just as enjoyable with milk !

    Parameters :
    Quantity of groud coffee : 19.5 grams
    Quantity in the cup : 43 grams
    Extraction time : 28 seconds
    Temperature : 200° F (93° C)

    Help me choose the right grind.