Long & Short Coffee: El Salvador, Picacho - El Cipres estate, Natural

The Picacho was named after the volcanic mountain side from where this coffee was farmed in the municipality of Nejapa, San Salvador.

The Picacho was grown on the ‘El Cipres estate’ where 90 hectares are dedicated to growing speciality coffee using coffee techniques dating back to the 180’s brought by Colombian farming migrants. Being well established and with a strong dedication to trade the estate has gained acclaim with Rain-forest Alliance Certification.

The Picacho has been produced using the unique macerated natural process. The coffee cherries are sealed and marinated in their own juices for 24 hours after picking before being washed and dried on raised beds for a day. This results in a fruity coffee with a heavier cream body. The Picacho boasts flavours of spiced apple and red currant with a creamy finish. Perfectly suited for the crisp winter weather sun.

This is a perfect candidate for multi-use brewing due to its versatility. As such it is omni-roasted one way for both filter and espresso based drinks. Our picks for this are either the french pres/cafetiere or as an espresso base for your milk drinks for extra body.