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HomeCoffeesEl Salvador - Los Angeles Washed
Ahuachapán · El Salvador

El Salvador - Los Angeles Washed

Washed Pacamara, grown at 1350 masl

Roasted by Horsham Coffee Roaster

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

RoasteryHorsham Coffee Roaster· Horsham, United Kingdom
Locality, Region & CountryFinca Los Angeles, Ahuachapán, El Salvador?
ProducerSigfredo Corado
ProcessWashed≈
Harvest—
Altitude1350 masl?
VarietiesPacamara≈
Roast—
Tasting notestangerine, peach, caramel✓

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

Flavor Profile

3NOTES
  • tangerine
    Fruity › Citrus
  • peach
    Fruity › Peach
  • caramel
    Sweet › Brown Sugar

Supply Chain

  1. Locality, Region & Country

    Finca Los Angeles, Ahuachapán, El Salvador

    Grown by Sigfredo Corado

  2. Roastery

    Horsham Coffee Roaster

  3. Coffee· viewing

    El Salvador - Los Angeles Washed

Keep exploring the atlas

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

Tastes similarEl Salvador WashedLa Muela Pacamara WashedEl Matazano Pacamara Washed'Los Angeles' - El SalvadorEl Salvador Argentina Los Mangos Washed BourbonHonduras Finca El Puente Geisha WashedMore from this producerSigfredo Corado3Same variety, exploredPacamara410Similar flavour profiletangerine, peach, caramel3146Same processWashed13025From the same originEl Salvador687More from this roasterHorsham Coffee Roaster142 coffees
Community

Brew recipes

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

ProcessWashedAltitude1350 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