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HomeCoffeesCafé SALVADOR LA PINA
El Salvador

Café SALVADOR LA PINA

Nature Pineapple Bourbon, jaune, Caturra rouge, grown at 1550 masl

Roasted by Loutsa Torréfacteur

Recently sold out· checked 20 Jun
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

RoasteryLoutsa Torréfacteur· LYON, France
FarmVilla Galicia, El Salvador✓
ProducerMauricio Robelo
ProcessNature Pineapple✓
Harvest—
Altitude1550 masl✓
ClimateTropical monsoon
VarietiesBourbon, jaune, Caturra rouge✓
Roast—
Tasting notespineapple, fèves de cacao, wild berries, honey, exotic fruits✓

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

Flavor Profile

5NOTES
  • pineapple
    Fruity › Pineapple
  • fèves de cacao
    Nutty/Cocoa
  • wild berries
    Fruity › Berry
  • honey
    Sweet › Brown Sugar › Honey
  • exotic fruits
    Fruity

Supply Chain

  1. Farm

    Villa Galicia, El Salvador

    Grown by Mauricio Robelo

  2. Roastery

    Loutsa Torréfacteur

  3. Coffee· viewing

    Café SALVADOR LA PINA

Keep exploring the atlas

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

Tastes similarCafe El Salvador Finca El MajahualCafé EL SALVADOR - ROJOSLe Café de nos ÉlèvesCafe De La CasaCafé NICARAGUA - San JoséCafe Du SalvadorMore from this farmVilla Galicia5 moreSame variety, exploredBourbon2353Caturra rouge10Similar flavour profileananas, fèves de cacao, baies sauvages56From the same originEl Salvador687More from this roasterLoutsa Torréfacteur21 coffees
Community

Brew recipes

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

ProcessNature PineappleAltitude1550 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