Horsham Coffee: El Salvador, El Roble, Honey Process

We are very excited to welcome back the amazing El Salvador El Roble back for the second year running. This is an exclusive micro lot that brought to us by our friends at DR Wakefield who have worked for many years with the Salaverria family who own the Los Nogales estate.

Los Nogales is a 30 hectare estate located between 1450 and 1650masl. It is split into three sub plots and we've selected coffee from the El Roble plot. This plot of land is planted with three varietals, Bourbon, Sarchimor and a Bourbon Pacas hybrid. This small microlot was harvested from the Bourbon trees and processed using the red honey method. Coffee is hand harvested and sorted before being pulped to removed some of the fruit. Coffee is then left to dry in the sun and is turned regularly to ensure even drying. Leaving some of the fruit on for the drying phase means that the coffee has more time to absorb some of the sugars from the remaining fruit. It's kind of half way between a natural and a washed coffee.

This is a stunning coffee with amazing clarity of flavour. You can expect bright green apple notes with dried fruit and golden sugar.

Brewing

This coffee works well with all filter brewers and espresso. For filter we recommend a 1 - 16 brew ratio, and for espresso a 1 - 2.5 brew ratio.

Example - Filter: 15g dose => 250ml out // Espresso: 18g dose => 45g out