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HomeCoffeesEl Salvador Shg 250
Sierra Apaneca, Llamatepec, Santa Ana and Izalco Volcanoes or Los Naranjos · El Salvador

El Salvador Shg 250

Washed Bourbon, Pacas, Catimor, grown at 1350 masl

Roasted by Artessa - Coffee Roaster

Available now· checked 28 Jun
RegionEstimated
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Details

RoasteryArtessa - Coffee Roaster· Usingen, Germany
Region & CountrySierra Apaneca, Llamatepec, Santa Ana and Izalco Volcanoes or Los Naranjos, El Salvador✓
Producer—
ProcessWashedWashed, Sun and mechanically dried✓
HarvestJanuary – March✓
Altitude1350 masl✓
VarietiesBourbon, Pacas, Catimor✓
Roast—
Tasting noteschocolate, sweet, clean, medium body, soft acidity✓

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

Flavor Profile

3NOTES
  • chocolate
    Nutty/Cocoa › Chocolate
  • sweet
    Sweet › Overall Sweet
  • soft acidity
    Sour/Fermented

Supply Chain

  1. Region & Country

    Sierra Apaneca, Llamatepec, Santa Ana and Izalco Volcanoes or Los Naranjos, El Salvador

  2. Harvest

    January – March

    stated by the roaster, no harvest year to match on

  3. Roastery

    Artessa - Coffee Roaster

  4. Coffee· viewing

    El Salvador Shg 250

Keep exploring the atlas

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

Tastes similarEl Salvador ShgEl Salvador FES 120N EspressoEl Salvador FES 120NEl SalvadorEl Salvador FES Borbonera 48hEl Salvador Apaneca IlamatepecSame variety, exploredBourbon2353Pacas332Catimor525Similar flavour profilechocolate, sweet, clean2493Same processWashed13025From the same originEl Salvador687More from this roasterArtessa - Coffee Roaster28 coffees
Community

Brew recipes

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

ProcessWashedAltitude1350 masl
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