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HomeCoffeesEl Salvador - La Fany: Natural, Pacamara
Santa Ana Volcano · El Salvador

El Salvador - La Fany: Natural, Pacamara

Natural Pacamara, grown at 1450 masl

Roasted by 3fe Coffee

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

Roastery3fe Coffee· Dublin, Ireland
FarmLa Fany, Santa Ana Volcano, El Salvador✓
ProducerCarmen and Rafael Da Silva
ProcessNatural✓
Harvest—
Altitude1450 masl✓
ClimateTropical savanna
VarietiesPacamara✓
Roast—
Tasting notessweetness, vibrant acidity✓

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

Flavor Profile

2NOTES
  • sweetness
    Sweet › Overall Sweet
  • vibrant acidity
    Sour/Fermented

Supply Chain

  1. Farm

    La Fany, Santa Ana Volcano, El Salvador

    Grown by Carmen and Rafael Da Silva

  2. Roastery

    3fe Coffee

  3. Coffee· viewing

    El Salvador - La Fany: Natural, Pacamara

Keep exploring the atlas

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

Tastes similarEl Salvador - La Fany: Honey, PacamaraEl Salvador - La Fany: Washed, PacamaraEl Salvador - La Fany: Natural, Yellow CaturraEl Salvador ShgEl Salvador - La Manuela: Natural, H1El Salvador-Samuel Luna PacamaraMore from this producerCarmen and Rafael Da Silva4More from this farmLa Fany6 moreSame variety, exploredPacamara410Similar flavour profilesweetness, vibrant acidity282Same processNatural7627From the same originEl Salvador687More from this roaster3fe Coffee144 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1450 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