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HomeCoffeesEl Salvador Marta Yaneth Lemus
El Salvador

El Salvador Marta Yaneth Lemus

Pacamara, grown at 1500 masl

Roasted by Cat & Cloud Coffee

Available now· checked 3 Aug
Country unknownEstimated
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Details

RoasteryCat & Cloud Coffee· Santa Cruz, USA
Locality & CountrySan Antonio, El Salvador≈
ProducerMarta Yaneth Lemus
Process—
Harvest—
Altitude1500 masl
VarietiesPacamara✓
Roast—
Tasting notesfresh guava, crisp apple cider, sparkling acidity, French vanilla, soft sweetness, clean, floral, deeply layered✓

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

Flavor Profile

7NOTES
  • fresh guava
    Fruity
  • crisp apple cider
    Fruity › Apple
  • sparkling acidity
    Sour/Fermented
  • French vanilla
    Sweet › Vanilla
  • soft sweetness
    Sweet › Overall Sweet
  • floral
    Floral
  • deeply layered
    not on the wheel

Supply Chain

  1. Locality & Country

    San Antonio, El Salvador

    Grown by Marta Yaneth Lemus

  2. Roastery

    Cat & Cloud Coffee

  3. Coffee· viewing

    El Salvador Marta Yaneth Lemus

Keep exploring the atlas

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

Tastes similarEl Salvador Vista HermosaEl Salvador Finca Margarita PacamaraEl Salvador Los AusolesEl Salvador San Miguel NaturalTaste of El SalvadorLos Andes, Washed Bourbon, El SalvadorSame variety, exploredPacamara410Similar flavour profilefresh guava, crisp apple cider, sparkling acidity17From the same originEl Salvador687More from this roasterCat & Cloud Coffee24 coffees
Community

Brew recipes

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

Altitude1500 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.

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