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The Coffee Officina - San Ernesto - El Salvador

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From Rory at The Coffee Officina:

Vanilla and apricot aroma. Complex notes of sweet almond & stone fruit. Juicy body with low acidity.

This coffee hails from western El Salvador in Comasagua, La Libertad. The farm dates back to the 1870s when Mr. Juan Urrutia planted the first coffee trees and it has become a family tradition to improve quality year after year.

The farmers at San Ernesto start the honey process with the best quality cherries perfectly ripened. At the end of each harvest day, freshly handpicked cherries are collected, weighed and pulped. With their mucilage still fully attached, they are spread on African drying beds. Depending on weather conditions, the usual drying cycle takes 10-12 days.

As no water and minimal electricity is used, this makes the honey process more environmentally friendly compared to the washed process.

We chose this coffee because of its distinct characteristics, enhanced fruit notes and sweet acidity. We love the complexity of this coffee.

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Altitude: 1100 masl
Farm/Coop: San Ernesto, Urrutia family estate
Great for: Aeropress, Cafetiere, Espresso, Filter, With milk
Origin: Central America/El Salvador - Comasagua, La Libertad
Process Method: Pulped Natural (semi-washed) - Yellow honey
Varietals: Bourbon and Pacas

When do we roast your coffee?

We normally roast on a Tuesday and send out coffee Wednesday, Thursday and Friday. Orders received before 12pm, will be sent out the same day. Otherwise it will be sent the day after.

Delivery Method

We send out any orders that weigh below 2kg with Royal mail. Anything above that will be sent with a courier

Delivery prices to United Kingdom


Initial collection: The Coffee Officina - Essex

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.