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Las Cruces Anaerobic Honey
TASTE
Banana, Mulled Wine, Nougat
ORIGIN El Salvador
OWNER Salaverria
VARIETAL Bourbon
PROCESS Anaerobic Honey
ALTITUDE 1400 - 1750 masl
We are delighted to be working with the Salaverria family who are now in their 6th generation of coffee farming. Jose works with his sons Andres and Jose the younger and now trade under the name of Jasal group.
Their base is Las Cruces which is where they mill, process and export all their coffees. They have been growing and producing coffee on quite a large scale for many years but their success has been down to their passion for quality and for adapting to changes in the market and this coffee perfectly displays this.
The anaerobic process starts immediately after the cherries are picked. When they arrive at the station they are dry fermented as whole cherries in barrels without water for 72hrs. The skin is removed and the beans with mucilage still attached are moved to elevated drying beds. The beans won’t be turned for the first few days, to allow them to develop rich flavours. After few days they are turned daily.
We find the honey processed lot to be a touch cleaner than the natural with more complexity.
Our espresso recipe for this coffee
DRY DOSE 18 grams
WET DOSE 38 - 40 grams
TEMP 93 °C
PRESSURE 9 bar
TIME 30 seconds
Our filter recipe for this coffee
BREW METHOD Aeropress
COFFEE 15 grams
WATER 220 ml – 94°C
GRIND Medium / Fine Grind
TIME
Pour all the water in quickly
Stir a few times
at 1:00 stir again and push for
30 seconds
1:30 min Total brew time
We would recommend this as a starting point. Remember to wet the paper lots before brewing.
