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HomeCoffeesEl Salvador Portillo 48N Espresso
Portillo · El Salvador

El Salvador Portillo 48N Espresso

Natural

Roasted by Friedhats

Recently sold out· checked 29 Jul
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

RoasteryFriedhats· Amsterdam, Netherlands
FarmFinca El Salvador, Portillo, El Salvador✓
ProducerRodolfo Ruffatti Batlle
ProcessNaturalThis coffee is a 48-hour natural, made of the Portillo varietal - a variety cultivated by Mr Portillo himself✓
Harvest—
Altitude—
ClimateTropical savanna
Varieties—
RoastEspresso✓
Tasting notesmaraschino cherry, dark chocolate, grapefruit✓

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

Flavor Profile

3NOTES
  • maraschino cherry
    Fruity › Cherry
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • grapefruit
    Fruity › Citrus › Grapefruit

Supply Chain

  1. Farm

    Finca El Salvador, Portillo, El Salvador

    Grown by Rodolfo Ruffatti Batlle

  2. Roastery

    Friedhats

  3. Coffee· viewing

    El Salvador Portillo 48N Espresso

Keep exploring the atlas

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

Tastes similarEl Salvador FES Portillo 48hEl Salvador Portillo 48N FilterEl Salvador FES 120N EspressoEl Salvador Portillo FES EspressoEl Salvador Finca San AndresEL SALVADOR | Jose Alfredo RecinosMore from this producerRodolfo Ruffatti Batlle13More from this farmFinca El Salvador17 moreSimilar flavour profilemaraschino cherry, dark chocolate, grapefruit1587Same processNatural7627From the same originEl Salvador687More from this roasterFriedhats354 coffees
Community

Brew recipes

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

ProcessNaturalRoastEspresso
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