Natural Bourbon, Washed Bourbon & Washed Pacas
Anerobe Fermented / 3x 100g

150 kr

I have been working with Finca Santa Petrona since 2013. And I am priveliged being able to offer these three coffee´s produced by Federico Pacas. 

I have chosen to call them Producers MasterCollection as I want to highlight rare coffees displayed where I believe the Farmer displays his very best. 

Mild medium body. Smooth silky viscocity and pleasent aftertaste. Delicate aroma and flavors. 

Primary notes / oxidited apples. coference pear. elderflower. abricote. 

Three varieties which has been Anaerobe fermented under these circumstances. 

  1. SANTA PETRONA - BOURBON- ANAEROBIC NATURAL
  • BRIX  LEVEL AT CHERRY PICKING:    22 GRADES.
  • FEREMENTED AT NATURAL STAGE ( WITH SKIN) AT 16° C FOR 96 HOURS IN OUR CONTROLED TEMPERATURE ROOM.
  • SHADE DRIED FOR 30 DAYS AT MAX TEMPERATURE OF 28°C.

 

  1. SANTA PETRONA - BOURBON- ANAEROBIC WASHED
  • BRIX  LEVEL AT CHERRY PICKING:    23 GRADES.
  • FEREMENTED AT HONEY STAGE ( WITH ALL MUCILAGE) AT 16° C FOR 46 HOURS IN OUR CONTROLED TEMPERATURE ROOM.
  • WASHED WITH CLEAN WATTER  AND THEN SHADE DRIED FOR 18 DAYS AT MAX TEMPERATURE OF 28°C.

 

  1. SANTA JOSE - PACAS- ANAEROBIC WASHED
  • BRIX  LEVEL AT CHERRY PICKING:    22 GRADES.
  • FEREMENTED AT HONEY STAGE ( WITH ALL MUCILAGE) AT 16° C FOR 46 HOURS IN OUR CONTROLED TEMPERATURE ROOM.
  • WASHED WITH CLEAN WATTER  AND THEN SHADE DRIED FOR 18 DAYS AT MAX TEMPERATURE OF 28°C.

 

 

Variety 100 % Arabica
Processing Anerobe process 
Land/Region El Salvador/San Salvador
Farmer Federico Pacas
Altitude 1450 MASL / Meter above sea level
Cupping Score 93
Roast Master, Quality cupper & Barista Søren Stiller Markussen.

As a general rule you should dial in your espresso using a scale. The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew.

Your first indicator should be the first drop appearing after activating/starting the water flow (pump/bottom). I recommend the first drop to appear approx. at 6-8 sec on most machines.  in that way your espressoshot will brew as long a 26-31 sec.

If it appears before 4 sec. I will recommend you should grind finer and visa versa if the first drop appears later than/after 8 sec or more.

This will give you a more intense ristrettoét shot of espressso.

Dose 20 g dobb shot
Extraction 26-29 sek
Target mass in weight/liguid 38 g.
Extraction rate 20/38= 0,52%


The dose is calculated using a 20g VST porta filter.

Min dose is 19g/ and Max dose 21 g. pr dobb espresso.