#46 El Salvador

Denne kaffe er virkelig noget ekstra ordinært. Kenia dyrket i El Salvador. Jeg var på besøg hos farmen igen jan 2024, hvor jeg smagte denne vidunderlige kaffe. Syrligheden er lidt mindre aftonet, hvilket jeg synes gør de super delikat, uden den mister den karakteristiske Kenya smag. 

Villa Sarchi is perhaps most well known as one of the namesakes of the “Sarchimor” group of coffees. 

Alfredo began to work the farm 20 years ago along with his father, He

started with a few small plots and a small wooden pulper and 3 raised

beds to dry the coffee. Today Alfredo works the entire farm with varieties

focused on specialty coffee and has 35 african beds to dry the coffee that

he processes himself. Currently he does naturals, honeys and washed

processes but he has already begun to do some anaerobics.

The microclimate in that region allows him to have coffees with

exceptional cups that has made him won COE prices for various years.

Familien Jose Recinos er en lille familie ejet farm, som for få år siden etablerede et samarbejde med Pacas familien. Formålet var at højne kvalitet af deres arbejde. 

Det er en proces der bliver mere udbredt, hvorpå de små farmere samarbejder med større farme - for at sikre at kvaliteten i plukning, forarbejdning går hånd i hånd. 

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.