The land of El Roblar, in addition to the sweeping views and vibrant flora and fauna, is entwined in Salvadoran history. El Roblar is situated north of Ichanquezo. It was the perfect alternative due to the altitude, soil and shade cover in the 30 hectares that make up El Roblar.
The producer is innovative in ways of processing and farming. They separate everything by days of picking and do different processes, fermentation and drying techniques depending on capacity and potential of the particular lot. In this case, it is mechanically demucilaged before it is soaked under clean water overnight and then carefully dried on the patio. They manage the drying times by building up layers and resting the coffees in piles.
He adheres to the strictest quality control protocols from cherry picking all the way to dry the parchment. Every step ensures that quality produced in the field is enhanced and maintained.
This Pacamara varietal is clean deep bodied, with guava and plum fruitiness, finish with the sweetness of sweet tobacco. The perfect morning cuppa.
Brewing Recipe :
1 : 15
31st of January
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