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HomeCoffeesEl Salvador: Finca Argentina, Icatu
Apaneca-Ilamatepec · El Salvador

El Salvador: Finca Argentina, Icatu

Natural Icatu, grown at 1300 masl

Roasted by Ozone Coffee - London Fields

Recently sold out· checked 18 Jun
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryOzone Coffee - London Fields· London, United Kingdom
FarmFinca Argentina, Apaneca-Ilamatepec, El Salvador✓
ProducerThe Martinez Family
ProcessNatural✓
Harvest—
Altitude1300 masl✓
ClimateTropical savanna
VarietiesIcatu✓
RoastMedium-Dark✓
Tasting notesplum, caramel, raisin✓

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

Flavor Profile

3NOTES
  • plum
    Fruity › Dried
  • caramel
    Sweet › Brown Sugar
  • raisin
    Fruity › Dried › Raisin

Supply Chain

  1. Farm

    Finca Argentina, Apaneca-Ilamatepec, El Salvador

    Grown by The Martinez Family

  2. Roastery

    Ozone Coffee - London Fields

  3. Coffee· viewing

    El Salvador: Finca Argentina, Icatu

Keep exploring the atlas

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

Tastes similarEl SalvadorEL SALVADOR | Finca La GuachocaSan Antonio – SalvadorEl Salvador Apaneca IlamatepecEl Salvador Finca Las BrisasEl SalvadorMore from this producerThe Martinez Family1More from this farmFinca Argentina1 moreSame variety, exploredIcatu44Similar flavour profileplum, caramel, raisin2764Same processNatural7627From the same originEl Salvador687More from this roasterOzone Coffee - London Fields52 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1300 maslRoastMedium-Dark
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