El Poso

First roast 16/04
Country: El Salvador
Region: Chalatenango
Process: Natural
Variety: Pacamara
Elevation: 1400-1500masl
Isaac Luna, farmer and producer of several small farms including El Poso is where he cultivates different coffee varieties, including Pacamara, Pacas, and Bourbon. He learned the Honey process, making him the first in the area to process Honey coffee. The process involves picking ripe coffee beans, depulping them, and drying them on raised beds as Honey for about 20 days, depending on the weather. For Naturals, ripe coffee is selected, sorted, and dried on raised beds for an average of 20 days.

Chalatenango, known as the "valley of water and sand," is El Salvador's coolest and northern-most region. Traditionally, the country's finest coffees originated from western El Salvador. However, in 2007, a Chalatenango Pacamara garnered acclaim by winning the Cup of Excellence, thrusting the region and variety into the spotlight. Following this achievement, that winning coffee was procured, and there was a prompt journey to Chalatenango to cup coffees from more producers. Since then, a green buyer associate has been stationed in the region to foster relationships and offer support.

Year after year, there has been an accustomed routine of cupping microlots of Pacamara, Pacas, SL-28, and Gesha, all cultivated by small producers employing meticulous harvest and a variety of processing techniques. Chalatenango holds special significance for the industry and plays a vital role in the broader realm of specialty coffee.

Dose - 15g
Yield - 240g
Grind - Coarse
Water Temperature - 92c
Time - 2.45
TDS - 1.25
4 pours of 60g every 45 seconds

All orders are packaged with care and shipped within 3 business days.

You can expect your order to arrive within 4 business days within Australia metro areas, depending on shipping option chosen.

We ship internationally fresh coffee!

For international orders we use Fedex Express which takes about 3-10 business days depending on your location.