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HomeCoffees[SOLD OUT] LAS TINIEBLAS WASHED - EL SALVADOR
La Libertad · El Salvador

[SOLD OUT] LAS TINIEBLAS WASHED - EL SALVADOR

Washed Pacas

Roasted by Hoppenworth & Ploch

Recently sold out· checked 13 Jul
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryHoppenworth & Ploch· Frankfurt, Germany
FarmLas Tinieblas, La Libertad, El Salvador✓
ProducerMauricio Samour
ProcessWashedgewaschen✓
Harvest12.20 - 03.21✓
Altitude—
ClimateTropical savanna
VarietiesPacas✓
Roast—
Tasting noteschocolatey, slightly effervescent, Orange, chocolate✓

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

Flavor Profile

4NOTES
  • chocolatey
    Nutty/Cocoa
  • Orange
    Fruity › Citrus › Orange
  • chocolate
    Nutty/Cocoa › Chocolate
  • slightly effervescent
    not on the wheel

Supply Chain

  1. Farm

    Las Tinieblas, La Libertad, El Salvador

    Grown by Mauricio Samour

  2. Harvest

    12.20 - 03.21

    stated by the roaster, no harvest year to match on

  3. Roastery

    Hoppenworth & Ploch

  4. Coffee· viewing

    [SOLD OUT] LAS TINIEBLAS WASHED - EL SALVADOR

Keep exploring the atlas

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

Tastes similar[SOLD OUT] LAS TINIEBLAS NATURAL - EL SALVADORLa Avila SL28 WashedEspresso Aus El SalvadorEl Salvador WashedKolumbien Las Flores Tabi Washed - Himbeer-Bombe von den Vergara BrothersEl Salvador El Angel Red Bourbon WashedMore from this producerMauricio Samour2More from this farmLas Tinieblas2 moreSame variety, exploredPacas332Similar flavour profileschokoladig, leicht spritzig, Orange852Same processWashed13025From the same originEl Salvador687More from this roasterHoppenworth & Ploch56 coffees
Community

Brew recipes

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

ProcessWashed
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