el salvador coffee
El Salvador, Santa Ana - Tabi, macerated-natural 72 Hours (anaerobic)
by cafelix coffee roasters · berlin, germany
you'll taste lemon before grapefruit. this is el salvador, santa ana - tabi, macerated-natural 72 hours (anaerobic), an anaerobic el salvador from cafelix coffee roasters.
lemongrapefruitcitrus zest
the bean
- origin
- el salvador
- region
- santa ana
- process
- anaerobic
- varietal
- bourbon, typica
- status
- in stock
this is a bourbon and typica lot from santa ana, el salvador, processed using a 72-hour anaerobic macerated natural method. the extended fermentation and natural drying drive bright, fruit-forward acidity, showing up here as lemon, grapefruit, and citrus zest. roasted by cafelix coffee roasters, it sits in a cup style that rewards methods which preserve clarity and acidity. a pourover or aeropress with water around 92-94°c and a medium-fine grind will let those citrus characteristics come through cleanly without muddying the fermentation complexity.
common questions
What does El Salvador, Santa Ana - Tabi, macerated-natural 72 Hours (anaerobic) taste like?
expect lemon, grapefruit, and citrus zest, with the brightness typical of anaerobic naturals that undergo extended fermentation. the 72-hour maceration tends to intensify and sharpen those citrus-forward qualities.
How is El Salvador, Santa Ana - Tabi, macerated-natural 72 Hours (anaerobic) grown and processed?
it is grown in the santa ana region of el salvador using bourbon and typica varietals, then processed as a natural with 72 hours of anaerobic maceration before drying, which restricts oxygen during fermentation to concentrate flavour development.
How should I brew El Salvador, Santa Ana - Tabi, macerated-natural 72 Hours (anaerobic)?
a pourover or aeropress is a good fit, using water around 92-94°c and a medium-fine grind to highlight the citrus acidity without over-extracting the ferment character. filter brewing generally keeps the cup clean and the lemon and grapefruit notes distinct.
about cafelix coffee roasters
the quiet hum of satisfied conversation fills cafelix coffee roasters on winsstraße, where berlin's prenzlauer berg meets the kind of coffee that makes you understand why people become regulars. this isn't about instagram shots or laptop camping. it's about the careful attention paid to each cup, the way steam curls from properly extracted espresso, the satisfaction of finding consistency in a world full of variables. with 463 google reviews averaging 4.7 stars, cafelix has earned its reputation one cup at a time. regulars know the rhythm here, the precise timing, the steady hands behind the bar, the way each coffee tastes exactly as it should. no gimmicks, no trendy experiments gone wrong. just the kind of honest coffee work that makes you walk three extra blocks instead of settling for whatever's convenient. berlin has plenty of coffee shops. it has fewer places like this.
all coffee from cafelix coffee roastersberlin, germany
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