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HomeCoffeesAtzumpa
Apaneca – Llamatepec · El Salvador

Atzumpa

Natural Bourbon, grown at 1375 masl

Roasted by Cafe de Finca

Available now· checked 31 Jul
FarmRoaster-stated
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Details

RoasteryCafe de Finca· Barcelona, Spain
FarmFinca Atzumpa, Apaneca – Llamatepec, El Salvador✓
ProducerAndrés Acosta
ProcessNatural✓
Harvest—
Altitude1375 masl✓
ClimateTropical savanna
VarietiesBourbon✓
RoastEspresso✓
Tasting noteschocolate, cherry, balanced sweetness, creamy body, moderate acidity✓

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

Flavor Profile

5NOTES
  • chocolate
    Nutty/Cocoa › Chocolate
  • cherry
    Fruity › Cherry
  • balanced sweetness
    Sweet › Overall Sweet
  • creamy body
    Sweet › Vanilla
  • moderate acidity
    Sour/Fermented

Supply Chain

  1. Farm

    Finca Atzumpa, Apaneca – Llamatepec, El Salvador

    Grown by Andrés Acosta

  2. Roastery

    Cafe de Finca

  3. Coffee· viewing

    Atzumpa

Keep exploring the atlas

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

Tastes similarAtzumpa El Salvador Superauto - CAFÉ DE FINCAEl Salvador Finca AtzumpaAtzumpa El Salvador Moka - CAFÉ DE FINCAPacamaraParainemaEl SalvadorMore from this producerAndrés Acosta5More from this farmFinca Atzumpa2 moreSame variety, exploredBourbon2353Similar flavour profilechocolate, cereza, dulzor equilibrado1860Same processNatural7627From the same originEl Salvador687More from this roasterCafe de Finca87 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1375 maslRoastEspresso
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