LA ESMERALDA
FLAVORS
Caramel, Cocoa, Blueberry, Red Currant
WEIGHT
250 g /1,000 g
RECOMMENDED EXTRACTION METHODS
Milk Beverage, Moka
Full-bodiedness and sweetness are the successful ingredients of this coffee. To call it sweet is really little, I would say almost cloying with a blueberry note and an initial acidity traceable to that of a red currant. Definitely even more noticeable when extracted by the espresso method. Medium/high body, excellent structure and a decidedly juicy, syrupy mouthfeel. Final notes of caramel and cocoa that pamper the palate and make this coffee balanced from a taste point of view. For those who like milk-based drinks, this is the ideal coffee. A coffee that never tires you.
COUNTRY: EL SALVADOR
REGION: AHUACHAPAN, ATACO
FARM: OSCAR MURGAS
VARIETY: RED BOURBON
ALTITUDE: 1,300–1,400 meters above sea level
PROCESS: NATURAL
AROMAS: CARAMEL - COCOA - BLUEBERRY - RED CURRANT
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