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homeroastersdrop coffee roasterslos andes, anaerobic natural bourbon, el salvador
los andes, anaerobic natural bourbon, el salvador, el salvador coffee from drop coffee roasters

el salvador coffee · cup of excellence

Los Andes, Anaerobic Natural Bourbon, El Salvador

by drop coffee roasters · stockholm, sweden

you'll taste stone fruit before milk chocolate. this is los andes, anaerobic natural bourbon, el salvador, an anaerobic el salvador from drop coffee roasters.

stone fruitmilk chocolatedark chocolate
13 SEKbuy from drop coffee roasters

the bean

origin
el salvador
region
santa ana
process
anaerobic
varietal
bourbon
status
in stock
los andes is a cup of excellence lot from the santa ana region of el salvador, produced with bourbon variety trees and processed using an anaerobic natural method. the cherry is sealed in oxygen-deprived tanks before drying, which concentrates sugars and intensifies fruit character. in the cup expect stone fruit up front, backed by milk chocolate sweetness and a darker chocolate finish. drop coffee roasters' handling of this lot suits filter brewing, where the clean but fruit-forward profile can develop fully. use a medium-fine grind, water around 92-94°c, and a slow, controlled pour to keep the stone fruit clarity without muddying the chocolate base.

common questions

What does Los Andes, Anaerobic Natural Bourbon, El Salvador taste like?

this coffee leads with stone fruit from the anaerobic natural process, then moves into milk chocolate sweetness and a darker chocolate finish. the bourbon variety adds a soft, rounded body that ties those flavours together.

How is Los Andes, Anaerobic Natural Bourbon, El Salvador grown and processed?

it is grown in the santa ana region of el salvador using bourbon variety trees, and processed as an anaerobic natural, meaning the whole cherry is fermented in sealed, oxygen-deprived tanks before drying. this lot was recognised as a cup of excellence selection.

How should I brew Los Andes, Anaerobic Natural Bourbon, El Salvador?

filter methods such as v60 or chemex work well here, allowing the stone fruit and chocolate notes to come through clearly. aim for water around 92-94°c and a medium-fine grind to balance sweetness and body without over-extraction.

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stockholm, sweden

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