#14 El Salvador

This coffee was my winning coffee at Danish Barista Championship, 2015. 

I have known the Family Pacas since 2008, as I competed side by side with Lily Pacas at the World Barista Championship 2008. Since then, the family including Federico Bolanos been striving to produce some of the best coffee in El Salvador. 

Since 2012, I have continuously visited the farm with a close relationship with the family. 

Federico Pacas manage the farm together with his father, who is still very active when roasting their own coffee for their own cafes "Viva Espresso". If you ever visit El Salvador, you can be sure to get some good espresso and drip coffee. 

The Family has proudly passed their knowledge through 5 generations - and still to this date adapted and remaining the quality and their processing at a very high level. 

Federico Bolanos has a long record training the best Barista´s in the world. Both Alejandro Mendez from El Salvador and Joo Yeon from Korea for their winning World Championship. 

And in 2011, I roasted coffee for the Russian barista champion from their farm which was placed at a 10th placed. 

You can choose between three different processing methods from this farm. 

Washes processed (sweet, acidic and long mouthfeel)
Honey processed (sweet, less acidity and velvety mouthfeel)
Natural processed (intense body, very fruity and long mouthfeel)

All of them suitable for espresso and drip coffee - and perhaps the most consistant coffee which I always return for - when I change from one to another. Its really smooth and velvety on the tongue and is also perfect as a filter coffee if you don’t like too much acidity.

This coffee is a washed coffee. However, it still remains a bodied and velvety aftertaste - more clean and juicy. 

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 8-10 sec. In that way your espressoshot will brew as long a 26-31 sec. if it appears before 6 sec. I will recommend you should grind finer and vise versa if the first drop appears too late/after 11 sec or more.
This extraction will give you a more ristrettoét espresso and more intens.