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HomeCoffeesEl Salvador | La Cumbre | SL34 | Honey | Filter | 200g
Santa Ana · El Salvador

El Salvador | La Cumbre | SL34 | Honey | Filter | 200g

Honey SL34, grown at 1500 to 1550 masl

Roasted by Proud Mary Coffee Roasters

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

RoasteryProud Mary Coffee Roasters· Melbourne, Australia
FarmLa Cumbre, Santa Ana, El Salvador✓
Producer—
ProcessHoney✓
Harvest—
Altitude1500 to 1550 masl✓
VarietiesSL34✓
RoastFilter✓
Tasting notesyellow peach, honey, caramel✓

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

Flavor Profile

3NOTES
  • yellow peach
    Fruity › Peach
  • honey
    Sweet › Brown Sugar › Honey
  • caramel
    Sweet › Brown Sugar

Supply Chain

  1. Farm

    La Cumbre, Santa Ana, El Salvador

  2. Roastery

    Proud Mary Coffee Roasters

  3. Coffee· viewing

    El Salvador | La Cumbre | SL34 | Honey | Filter | 200g

Keep exploring the atlas

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

Tastes similarEl Salvador | La Cumbre | Orange Bourbon | Natural | Filter | 100gEl Salvador | La Guachoca | Pacamara | Natural | Filter | 250gEl Salvador | La Siberia | Bourbon | Anaerobic Honey | Filter | 250gEl Salvador | La Siberia | Pacamara | Anaerobic Honey | Filter | 250gEl Salvador | La Guachoca | Bernardina | Washed | Filter | 100gHonduras Ovidio Gomez Catuai Honey Filter 250GMore from this farmLa Cumbre1 moreSame variety, exploredSL34913Similar flavour profileyellow peach, honey, caramel3167Same processHoney1614From the same originEl Salvador687More from this roasterProud Mary Coffee Roasters736 coffees
Community

Brew recipes

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

ProcessHoneyAltitude1500 to 1550 maslRoastFilter
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