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HomeCoffeesEl Salvador Argentina Los Mangos Washed Bourbon
Argentina · El Salvador

El Salvador Argentina Los Mangos Washed Bourbon

Washed Bourbon, grown at 1150 to 1200 masl

Roasted by 3fe Coffee

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

Roastery3fe Coffee· Dublin, Ireland
FarmLos Mangos, Argentina, El Salvador✓
ProducerAlejandro Menendez
ProcessWashed✓
Harvest—
Altitude1150 to 1200 masl✓
VarietiesBourbon✓
Roast—
Tasting notesSweet, Pleasant acidity, Rounded mouthfeel✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Sweet
    Sweet › Overall Sweet
  • Pleasant acidity
    Sour/Fermented
  • Rounded mouthfeel
    not on the wheel

Supply Chain

  1. Farm

    Los Mangos, Argentina, El Salvador

    Grown by Alejandro Menendez

  2. Roastery

    3fe Coffee

  3. Coffee· viewing

    El Salvador Argentina Los Mangos Washed Bourbon

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarEl Salvador Argentina Los Mangos Natural BourbonEl Salvador La Gloria Washed BourbonLos Andes, Washed Bourbon, El SalvadorEl Salvador - Bourbon JungleEl Salvador | Sapphire Blend | Red Bourbon | WashedEl Salvador La Ilusion Washed BourbonMore from this producerAlejandro Menendez1More from this farmLos Mangos1 moreSame variety, exploredBourbon2353Similar flavour profileSweet, Pleasant acidity, Rounded mouthfeel596Same processWashed13025From the same originEl Salvador687More from this roaster3fe Coffee144 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1150 to 1200 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability