Optimal Brewing
Optimal Brewing
- Manual brew (V60, Chemex, Aeropress)
- Cold coffee (Cold brew & Iced)
Once opened, reseal tightly to preserve freshness
Brewing Instructions
Brewing Instructions
Adjust coffee and water to taste:
- Lighter → less coffee or more water
- Stronger → more coffee or less water
El Salvador. Finca El Carmen Estate
El Salvador. Finca El Carmen Estate
Sourced from El Carmen Estate, of the prime Salvadorian region Apaneca-Ilamatepec, this coffee expresses the richness of its terroir through anaerobic fermentation. Roasted in small batches, it delivers a velvety cup with natural sweetness, smooth acidity, and a long, elegant finish.
- Variety: Orange Bourbon
- Process: Anaerobic Natural
- Drying: Sun 25-30 days
- Notes: Dried raisins | Floral honey | Candied orange
- Farm: El Carmen Estate & Beneficio
- Owner: Fernando Alfaro & Family
- Location: Ataco
- Total size of farm: 70 hectares
- Altitude: 1,300 masl
Couldn't load pickup availability
Optimal Brewing
Optimal Brewing
- Manual brew (V60, Chemex, Aeropress)
- Cold coffee (Cold brew & Iced)
Once opened, reseal tightly to preserve freshness
Brewing Instructions
Brewing Instructions
Adjust coffee and water to taste:
- Lighter → less coffee or more water
- Stronger → more coffee or less water
El Salvador. Finca El Carmen Estate
Follow the recommended brew time for each method
Manual Brew: Pour water slowly in circular motions for optimal extraction
How to Brew Your Coffee
V60
- Grind: Medium (white sugar granules)
- Coffee weight: 15 g
- Water: 250 ml
- Temperature: 91–93 °C
- Brew time: 2:30–3:00 min
Chemex
- Grind: Medium (white sugar granules)
- Coffee weight: 30 g
- Water: 500 ml
- Temperature: 92–94 °C
- Brew time: 3:30–4:30 min
Aeropress filter
- Grind: Medium-fine (fine white sugar)
- Coffee weight: 15–18 g
- Water: 220 ml
- Temperature: 92–94 °C
- Brew time: 2:00–2:30 min
Cold Brew
- Grind: Coarse (large brown sugar)
- Coffee weight: 60 g
- Water: 1 L
- Temperature: cold / room temperature
- Brew time: 12–18 h in fridge
Iced Coffee
- Coffee base V60
- Grind: Medium (white sugar granules)
- Coffee weight: 15 g
- Water: 250 ml + ice
- Temperature: 92–96 °C
- Brew time: 2:30–3:30 min
- Let the coffee cool slightly (or to room temperature) before adding ice to avoid excessive dilution.