El Salvador, Classic Espresso Altamira 1 kg

El Salvador – Finca Altamira · Ilamatepec
 Natural · Bourbon & Pacas · 1200–1400 m


 · Classic Espresso for body and stability.


 This batch is roasted slightly darker to provide more body, increased complexity and a clearer, more recognizable flavor profile in espresso.
 The goal has been to bring out as much of the raw material's natural expression as possible, while at the same time making the cup feel rounder, heavier and more cohesive. The result is an espresso with body and depth, where fruit, sweetness and chocolate are balanced in a holistic expression.


 Flavor: stone fruit · red apple · mango · chocolate


 Origin: El Salvador
 Farm: Finca Altamira
 Region: Ilamatepec, Santa Ana
 Process: Natural
 Cultivar: Bourbon Pacas
 Altitude: 1200–1400 m above sea level
 Cupping score: 84.5
 Size: 1kg


 Origin: El Salvador
 Farm: Finca Altamira
 Region: Ilamatepec, Santa Ana
 Process: Natural
 Cultivar: Bourbon Pacas
 Altitude: 1200–1400 m above sea level
 Cupping score: 84.5
 Size: 1kg


 Espresso recipe:
 Dose: 18–19 g
 Ratio: 1:2
 Brewing time: 22–32 sec.
 Yield: about 43 g


 Adjust according to machine and taste.


 Expression and balance.
 The Natural process provides a natural caramelization of the fruit sugar, which during roasting produces chocolate and caramel in the finish. Stone fruit and mango come from slow ripening in warm, humid environments, where the sugar content of the berries is allowed to fully develop.
 Bourbon and Pacas contribute an acid profile reminiscent of red apple – juicy, fresh and balancing against the heavier fruit from the natural process.


 Terroir: Finca Altamira, Ilamatepec
 Finca Altamira is located in the heart of El Salvador's "golden belt",
 Santa Ana region – known for stable quality
 and nutritious volcanic soil.
 The soil consists of volcanic, sandy loam,
 rich in phosphorus and potassium.


 This gives:

 
 efficient sugar transport in the plant
 
 better fruit development
 
 cleaner acids
 
 high aromatic concentration
 



 The porous soil drains well and provides oxygen to the roots,
 which contributes to a distinct fruit profile and clarity.


 Climate and ripening
 The area has around 3000 mm of annual rainfall.
 and a temperate climate with warm days and cool nights.


 This gives:

 
 slow and steady ripening
 
 high natural sweetness
 
 stable quality from year to year
 
 full-bodied mouthfeel



 Bourbon & Pacas – genetics and expression
 Bourbon provides high sweetness, round body
 and a caramelized touch rather than pure bitter chocolate.
 Pacas, a Salvadoran Bourbon Mutant,
 contributes high aromatic intensity
 and clear, fresh acidity.
 The combination gives an expression that is reminiscent of
 apple, mango and ripe stone fruit –
 balanced, but never flat.


 Our intention with this coffee
 Our intention with this coffee is to make an espresso
 with more body and depth, without losing the character of the raw material.
 Altamira is chosen for its stability, sweetness and fruit.
 The roasting is adapted to espresso, not trends.
 The result is a coffee that is powerful but still precise.