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HomeCoffeesEl Salvador: Finca San José, Red Bourbon
Apaneca · El Salvador

El Salvador: Finca San José, Red Bourbon

Washed Red Bourbon, grown at 1500 masl

Roasted by Ozone Coffee - London Fields

Stock not confirmed
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryOzone Coffee - London Fields· London, United Kingdom
FarmFinca San José, Apaneca, El Salvador✓
ProducerGloria Rodríguez
ProcessWashed✓
Harvest—
Altitude1500 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
Roast—
Tasting notesmilk chocolate, biscuit, marshmallow✓

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

Flavor Profile

3NOTES
  • milk chocolate
    Nutty/Cocoa › Chocolate
  • biscuit
    Roasted › Cereal
  • marshmallow
    Sweet › Overall Sweet

Supply Chain

  1. Farm

    Finca San José, Apaneca, El Salvador

    Grown by Gloria Rodríguez

  2. Roastery

    Ozone Coffee - London Fields

  3. Coffee· viewing

    El Salvador: Finca San José, Red Bourbon

Keep exploring the atlas

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

Tastes similarFinca San Francisco El SalvadorEl Salvador Finca San AndresEl Suspiro Orange BourbonEl Salvador FES Bourbon 120NEl Salvador: Finca Nejapa - RomaEl Pepinal 2 Bourbon HoneyMore from this producerGloria Rodríguez1Same variety, exploredRed Bourbon764Similar flavour profilemilk chocolate, biscuit, marshmallow1162Same processWashed13025From the same originEl Salvador687More from this roasterOzone Coffee - London Fields52 coffees
Community

Brew recipes

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

ProcessWashedAltitude1500 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

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