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HomeCoffeesEl Salvador - Las Brumas WFP: Honey, SL-28
Sonsonate, San Blas · El Salvador

El Salvador - Las Brumas WFP: Honey, SL-28

Honey SL28, grown at 1700 to 2000 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.
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Details

Roastery3fe Coffee· Dublin, Ireland
FarmLas Brumas, Sonsonate, San Blas, El Salvador✓
ProducerErnesto Menéndez
ProcessHoney✓
Harvest—
Altitude1700 to 2000 masl✓
ClimateTropical savanna
VarietiesSL28✓
Roast—
Tasting notesintensely sweet, heightened acidity✓

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

Flavor Profile

2NOTES
  • intensely sweet
    Sweet › Overall Sweet
  • heightened acidity
    Sour/Fermented

Supply Chain

  1. Farm

    Las Brumas, Sonsonate, San Blas, El Salvador

    Grown by Ernesto Menéndez

  2. Roastery

    3fe Coffee

  3. Coffee· viewing

    El Salvador - Las Brumas WFP: Honey, SL-28

Keep exploring the atlas

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

Tastes similarEl Salvador - Las Brumas: Honey, Pacamara (Competition Lot)El Salvador - Las Brumas: Natural, GeshaEl Salvador - Las Brumas: Anaerobic Natural, SL28El Salvador - Las Brumas: Natural, PacamaraLas Brumas, WFC Honey SL28, El SalvadorEl Salvador - Las Brumas: Anaerobic Natural, SL28 & PacamaraMore from this producerErnesto Menéndez13More from this farmLas Brumas9 moreSame variety, exploredSL281494Similar flavour profileintensely sweet, heightened acidity6Same processHoney1614From 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.

ProcessHoneyAltitude1700 to 2000 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