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El Salvador Mango Sangria – beans for filter coffee

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Gross price: €16.43 16.43
Net price: €13.36
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Vendor: Roastains

Description

Sweet and fruity coffee - Salvador to alternative brewing

Salvador Mango Sangria is back in the game! If you like coffees from Central America, in which milk chocolate is broken by the taste of fruit - this coffee for alternatives will be your favorite. You will associate its taste with mango, orange and apricot. 

Why did we roast this coffee for alternatives?

Each coffee is unique to us, so we choose the right roast profile for each one. Thanks to this approach, we have the opportunity to draw out the best from it, so that the coffee gives you pleasure.

We decided that this coffee would taste best in alternatives, so we roasted it lighter. It tastes perfect from a drip, as well as from a pour-over machine. Thanks to the light roast, Salvador Mango Sangria coffee has a clean flavor and features medium acidity.

Ten najmniejszy kraj Ameryki Środkowej ma najlepsze ziarna, których smak i aromat zapamiętasz na zawsze.

 

What does Salvador Mango Sangria coffee taste like?

Aroma and flavour

Salvador Mango Sangria is a surprisingly fruity coffee. Its flavor will remind you of mango, orange and apricot. Thanks to natural processing, this coffee has the added sweetness of ripe fruit.

Character of those beans

The medium acidity is a huge asset to this coffee. Salvador Mango Sangria is characterized by its fruit intensity, while also being sweet in flavor.

 

Strength
Kawa ziarnista, mielona to świetna propozycja do takiej metody jak french press zamiast ekspresów ciśnieniowych. Klimat podzwrotnikowy sprawia, że kawy o niskiej kwasowości stają się bardziej owocowe. Masz pytanie odnośnie parzenia espresso, cappuccino, latte, flat white? Nasz blog to świetny wybór, aby uzupełnić wiedzę. Produkt do parzenia w różnych metodach alternatywnych. Poznaj nuty czekolady, które pobudzą Twoje zmysły. Aromatyczna, łagodna kawa uprawiana w górach to świetna odpowiedź na potrzeby wielu osób.
Sweetness
Jednoznacznie możemy odpowiedzieć, że w jej profilu sensorycznym, wielu naszych klientów na całym świecie znalazło aromat i masę smaku czekolady. Gorzka, słodka, ze średnią kwasowością – w naszym sklepie znajdziesz wszystko. Kawa ziarnista to unikatowy produkt. Kawa ziarnista do metody french press? Polecamy do przygotowania w tej metodzie wypalanie do alternatyw. Z pewnością postaramy się wyprodukować dużą ilość produktów, abyś mógł dodać je do koszyka za dzień lub dwa. Ze względu na towar w naszej ofercie, możesz zadać nam pytanie. Chętnie podpowiemy jaka kawa ziarnista będzie dla Ciebie najlepsza.
Dessertiness
Kawa ziarnista do espresso lub alternatyw? Zapisz ustawienia i zamów kawę, która charakteryzuje się ulubionym przez Ciebie smakiem. Kawa pochodzi z Salwadoru i charakteryzuje się owocowymi nutami owoców, które pobudzą Twoje zmysły.
Fruitiness
 

Why buy coffee directly from the roaster?

We are a small, local coffee roaster. The beans we choose are grown by farmers who have small plantations, and their annual harvest is often less than the weekly demand of a big-box store. That's why, you won't find our coffees in the market. We love quality and uniqueness. We roast our coffee every day and know absolutely everything about our beans.

That's why you can buy packages filled with fresh coffee that comes from a verified source. What's more, below you'll learn all about the country, region, plantation and processing of the coffee that could be in your home in just three days!

 

 

Salvador Mango Sangria for filter coffee - take a look at it

 

Detailed informations about those beans

  • Terroir: El Salvador, Apaneca-Ilamatepec, Tacuba
  • Farm: Finca El Guamo
  • Producer: Fernando Alfaro i Jose Enrique Gutierrez
  • Altitude: 1200 m.a.s.l.
  • Specie: Coffea Arabica
  • Varietal: Caturra
  • Processing: Dry (natural)
  • Quality: 87 points in cupping from our Q Arabica Grader
  • Harvest: current crop

 

Explore the Finca El Guamo coffee plantation

The plantation is owned by Fernando Alfaro and Jose Enrique Gutierrez, who are in the coffee business as the fourth generation in their family. Finca El Guamo is a 45-hectare plantation. The coffee grown there grows at an altitude of 1,200 meters above sea level in Tacuba, a municipality in Apaneca-Ilamatepec.

The farm is located between two small mountain ranges, and this location of the plantation provides protection from strong winds and creates an ideal microclimate for growing specialty coffee. The farm borders Parque Nacional El Imposible, a national park in El Salvador characterized by a great diversity of wildlife.

In addition to Caturra, Fernando and Jose Enrique also grow Pacamara, Anacafe 14, Sarchimor and Bourbon varieties on this plot.

Workers at the Finca El Guamo plantation harvest the ripe red cherries by hand and process them on the farm. The best harvests are processed through natural processing, which is done on the tables. Under these conditions, the coffee fruits take about 23-27 days to dry.

 

Natural coffee beans processing – what is it?

The oldest method of processing coffee beans, which also gives a mass of sweetness in taste - a natural process. It all starts with the harvested coffee cherries going to a special table where they dry.

They are stirred several times a day to reduce the excess moisture they give up. At the Finca El Guamo plantation, the coffee cherries take about 23-27 days to dry. After this time, the coffee fruits are dry enough to perform hulling, which is the removal of the dried flesh along with the skin.

Want to know the details of the natural process? We have written an article from which you will learn how, step by step, such processing takes place.

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How the environment is taken care of during coffee production?

Although coffee is no longer the driving force behind the country's economic development, it has become a champion of environmental protection. More than 90% of coffee production takes place in shade. These shade-giving trees not only promote slow cherry ripening, but also maintain diverse, local and migratory wildlife, support aquifers by retaining water and prevent soil erosion.

Only 11% of the country's territory remains forest as a result of urbanization, of which 7% are coffee plantations.

 

How coffee is grown in El Salvador's Apaneca-Ilamatepec region?

The Apaneca mountain range is a volcanic mountain range located in the west of the country. It is home to many volcanoes, including the Ilamatepec volcano - one of the most active in the region.

The estimated population of the region is about 1.2 million people in an area of 4289.95 square kilometers.

There are as many as 37 coffee-growing plantations and cooperatives in Apanenca-Ilamatepec. More than 70881 hectares are used to grow arabica from Pacas, Bourbon, Pacamara, Catimores, Casticis, Cuscatleco and Catuaí.

Apaneca - Ilamatepec ranks 1st as the country's coffee-growing region, with production accounting for 53% of the country's total output.

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How is coffee grown in El Salvador?

El Salvador is the smallest country in Central America, but size is not its strength. It used to be the fourth-largest producer of beans in the world, but now it grows excellent varieties of coffee that receive high marks. The country is famous for its great arabica varieties, such as Bourbon and Pacamara. In fact, two favorite, often highly rated varieties - Paca and Pacamara - come from El Salvador.

Unlike other countries where the production of specialty coffees required a lot of additional investment and training, El Salvador already has a large and skilled workforce specializing in high-quality production.

Agricultural traditions run deep, and many Salvadoran farmers are passionate about coffee production and constantly strive to improve their crops. El Salvador has good weather conditions for processing coffee fruit. An extended dry season usually occurs during the harvest season, making it easier to dry the coffees in the sun.

Although the country's bean production has been declining for more than two decades through a CLR exacerbated by the crisis - the approach to coffee production has changed from one focused on volume to quality. A new generation of coffee producers has sprouted up across the country with a new vision and approach to production. Many of this generation are experimenting with processing and varieties of.

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