El Salvador Finca Lima Picaflor

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Clean
  30
• Comforting
  20

Roasted to order — 300g packs ship within 24 hours, at peak flavour 1–2 weeks after your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. A juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., high-grown El Salvador single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. El Salvador Finca Lima Picaflor is a fully washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. single origin grown at 1,350m in the Apaneca-Ilamatepec mountains. Roasted medium in Kuala Lumpur, it leads with red apple, sugarcane and maple syrup — a clean, sweet, juicy cup for anyone who loves bright Central American coffee on filter or espresso. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Red Apple · Sugarcane · Maple Syrup Medium bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. with gentle acidity, a juicy mouthfeel and a clean, syrupy-sweet finish. Coffee Details Origin El Salvador Region Apaneca-Ilamatepec Farm Finca Lima Picaflor Producer Los Volcanos VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Red Bourbon Processing Fully Washed Altitude 1,350m Roast Level Medium Tasting Notes Red apple, sugarcane, maple syrup About This Coffee Finca Lima Picaflor takes its name from the picaflor — the tiny hummingbirds that hover among the farm's high coffee trees. It sits in the Apaneca-Ilamatepec range, one of El Salvador's most respected growing regions, where rich volcanic soil and cool, high-elevation air slow the cherries as they ripen. That slow maturation is what you taste in the cup: bright, ripe apple fruit, a cane-sugar sparkle and a rounded maple-syrup sweetness. The coffee is fully washed for clarity, then roasted medium in Kuala Lumpur to keep Red Bourbon's classic sweetness and clean character front and centre. How to Brew Finca Lima Picaflor Method Ratio Recipe Time Espresso 1:2 18g in, 36g out 25–33 seconds Filter / Pour-over 1:17 16g coffee, 250ml water at 93°C 3 minutes Running bitter or hollow? Grind a touch coarser to slow the flow; grind finer if the cup tastes thin or sour. How Much Coffee Is in a Bag? A 300g bag makes around 20 filter cups (about 15g each) or roughly 17 espressos at 18g — a couple of weeks of bright morning brewing. Prefer to settle in? The 1kg bag stretches to about 65 filter cups, so you can live with this high-grown single origin