IN THE CUP
El Salvador produces coffee renowned for its complexity and balance, including a full, flavourful taste and pleasing sweetness. This selection is a stand-out, with notes of orange peel, lychee, and a sugarcane finish.
STORY BEHIND THE CUP
El Gobiado is a 13 hectare farm situated in the Apaneca Illametepec range of El Salvador. The plantation comprises 38,000 coffee trees that include the Bourbon and Pacas varieties. At El Gobiado, the coffee is hand-picked when ripe, dry fermented, and put on raised beds for 25-28 days.
BREW GUIDE
Dose: 15g coffee | 220g Water at 93°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
