Apaneca, Ilamatepec · El Salvador

Finca El Cerro Pacamara Honey - höchste Tassenqualität aus El Salvador | Die Rösterei Coffeum

Name: Finca El Cerro Pacamara Honey - höchste Tassenqualität aus El Salvador | Die Rösterei Coffeum
Brand: Die Rösterei Coffeum

Red Honey Pacamara, grown at 1500 masl

Roasted by Die Rösterei Coffeum

Recently sold out· checked 30 Jul

FarmRoaster-stated

This coffee is sold out, and no other roaster offers this exact harvest right now.

Experience the Coffee Story

Details

RoasteryDie Rösterei Coffeum· Hamburg, Germany

FarmFinca El Cerro, Apaneca, Ilamatepec, El Salvador

ProducerFernando Leto Escobar

ProcessRed Honey

Harvest—

Altitude1500 masl

ClimateTropical savanna

VarietiesPacamara

Roast—

Tasting notesblueberry, black currant, almond, chocolate

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

Flavor Profile

blueberry
Fruity › Berry › Blueberry
black currant
Fruity › Berry
almond
Nutty/Cocoa › Almond
chocolate
Nutty/Cocoa › Chocolate

Supply Chain

Keep exploring the atlas

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

Tastes similarEl Salvador Finca El CerroFinca El Cerro Anacafe Natural - Fruchtige Rarität aus El SalvadorEl Salvador Finca El Cerro anacafeEl Salvador Finca El Cerro PacasFinca El Cerro El SalvadorEl Salvador PacamaraMore from this producerFernando Leto Escobar9More from this farmFinca El Cerro10 moreSame variety, exploredPacamara410Similar flavour profileblueberry, black currant, almond2754Same processRed Honey142From the same originEl Salvador687More from this roasterDie Rösterei Coffeum75 coffees

Community

Brew recipes

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ProcessRed HoneyAltitude1500 masl

V60Filter

Standard

Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45

Grindmedium-fine

0:00bloom 45 g, 45 s
0:45pour to 150 g
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.