Riyadh coffee, Al-Sahafa street, El Salvador dried

Source: El Salvador Farm: Santa Matilde Region: Apaneca Hints: Red orange, caramel, jasmine Variety: Bourbon Processing: Washed Roast level: Medium to light From one of the oldest specialty coffee farms in El Salvador, this harvest was grown on the Santa Matilde farm, established in 1875 by the Ariz-Herrera family, and has continued to produce distinctive coffee across generations, blending modernity and tradition, with standards that maintain sustainability and serve the community. The farm is located in Concepción de Ataco within a protected environmental reserve by UNESCO, where coffee cultivation contributes to supporting biodiversity. The volcanic soil also ensures that each fruit has the complex blend that characterizes this harvest after drying on raised beds in the Germany mill. This coffee was recognized in the Excellence Cup competition for its silky body with a complex character. This harvest was made in collaboration with our partner Ali. Suggested recipes: Pour-over: Coffee amount: 20 grams Water amount: 300 milliliters Wetting: 30 grams / 30 seconds Time: 3:00 minutes Temperature: 92°C Steps: after the wetting phase, three pours of 90 ml, total 300 ml. Espresso: Coffee amount: 18 grams Extraction: 39 ml Time: 30 seconds Temperature: 92°C