EL SALVADOR - BOURBON - 80HR FERMENTATION

This coffee comes from El Martillo, Spanish for "the hammer", one of the farms within the Salaverria family's portfolio in El Salvador. We've been buying from the Salaverrias for a few years now, and their commitment to quality and innovation is a big part of why we keep coming back.

El Martillo is part of a long-term project with a clear purpose: optimise the quality and profile of the coffee by experimenting with different processing methods. It's a forward-thinking approach that produces genuinely exciting, value-added lots and one that may become increasingly important as farms across the world look for new ways to adapt to a changing climate.

This is an anaerobic natural, where cherries are sealed in an oxygen free tank to ferment. The time can vary depending on the desired fermentation but in this case 80 hours, creating intense, complex flavours. After fermentation the cherries are dried naturally.

The result is a boozy, layered cup with dark berry, spices and a distinct yogurt-like quality, bold and distinctive.

Works well across all methods. The intense fermentation makes it pretty boozy as a filter. 

Try it like this! - v60 recipe...

Dose: 15g / Yield: 250g / Pour: 1 minute 10 approx ('bloom' for 20 seconds at start) / Total Time: 3 minutes / Grind: Medium+