PLEASE ALLOW EXTRA TIME FOR DELIVERY - FREE OVER £20

All our teas are now packed in fully biodegradable packaging

El Salvador | San Ernesto

83
Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100  would have an intense acidity therefore considered for us as underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100  would have an intense acidity therefore considered for us as underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Weight
Grind

Description

Coffee on this 140 hectare farm has recently been awarded the Denomination of Origin (DO). Certification is given by the cuppers from the Salvadoran Coffee Council under the SCA standards in order to guarantee quality and characteristics of coffee from a geographical region from the Central part of El Salvador which includes the Balsamo Quetzaltepeq Mountain Range and the San Salvador Volcano.

All the Urrutias Estate coffees are 100% shade grown and native trees are planted every year to prevent erosion. The main trees which are grown are the izote and the copalchi which also act as a natural wind barrier.

Coffee is handpicked and taken to the coffee mill where it is wet milled. Once depulped the coffee is sent to fermentation tanks and will rest there until it reaches the right fermentation, usually this is from 8 to 12 hours. It is then washed and sent to clay brick patios for 10 days, in the first three days it is moved every 15 minutes and then from the fourth day it is moved every hour, and at the end of the day the coffee is covered to avoid moisture from dew. At this point the moisture is measured again to check it is between 11.5 /12.5, then it is rested for 40 days.

VARIETAL

Bourbon, Pacas

ALTITUDE

1100 metres above sea level

PROCESSING

Washed

TASTE

White Chocolate / Sesame Snaps

Search Thomson's ...