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HomeCoffeesSanta Matilde
Ataco, Ahuachapán · El Salvador

Santa Matilde

Anaeróbico Natural Kenya SL-28, grown at 1600 masl

Roasted by Cafe de Finca

Available now· checked 31 Jul
FarmRoaster-stated
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Details

RoasteryCafe de Finca· Barcelona, Spain
FarmFinca Santa Matilde, Ataco, Ahuachapán, El Salvador✓
ProducerAndrés Acosta
ProcessAnaeróbico Natural✓
Harvest—
Altitude1600 masl✓
VarietiesKenya SL-28✓
Roast—
Tasting notescacao nibs, fruity, sweetness, sharp acidity, freshness, vivacity, round and consistent body, structure, elegance, defined and persistent finish✓

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

Flavor Profile

10NOTES
  • cacao nibs
    Nutty/Cocoa
  • fruity
    Fruity
  • sweetness
    Sweet › Overall Sweet
  • sharp acidity
    Sour/Fermented
  • freshness
    Green/Vegetative › Fresh
  • vivacity
    not on the wheel
  • round and consistent body
    not on the wheel
  • structure
    not on the wheel
  • elegance
    not on the wheel
  • defined and persistent finish
    not on the wheel

Supply Chain

  1. Farm

    Finca Santa Matilde, Ataco, Ahuachapán, El Salvador

    Grown by Andrés Acosta

  2. Roastery

    Cafe de Finca

  3. Coffee· viewing

    Santa Matilde

Keep exploring the atlas

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

Tastes similarSanta Matilde El Salvador Superauto - Café de Finca | Café de EspecialidadIvan Dos Santos EspressoEfrén EcheverríaLos AmigosCOLOMBIA Santa Fe – EspressoCoqueiroMore from this producerAndrés Acosta5More from this farmFinca Santa Matilde1 moreSimilar flavour profilecacao nibs, frutal, dulzor101Same processAnaeróbico Natural1From the same originEl Salvador687More from this roasterCafe de Finca87 coffees
Community

Brew recipes

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

ProcessAnaeróbico NaturalAltitude1600 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