El Salvador El Martillo Anaerobic Natural (80 Hours)
RM55.00 – RM230.00
| Variety | Bourbon |
| Country | El Salvador |
| Processing | Anaerobic Natural (80 hours) |
| Region | Santa Ana, Finca El Martillo |
| Altitude | Above 1700m |
| Roast Level | Light Roast |
| Tasting Notes | Passion fruit, Pineapple, Pomegranate, Cacao Nibs |
| Quantity | 200g/1000g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Passion fruit, Pineapple, Pomegranate, Cacao Nibs
| Variety | Bourbon |
| Country | El Salvador |
| Processing | Anaerobic Natural (80 hours) |
| Region | Santa Ana, Finca El Martillo |
| Altitude | Above 1700m |
| Roast Level | Light Roast |
| Tasting Notes | Passion fruit, Pineapple, Pomegranate, Cacao Nibs |
| Quantity | 200g/1000g |
About This Coffee :
El Salvador El Martillo Anaerobic Natural (80 Hours)
Origin: El Salvador – Santa Ana region, Finca El Martillo
Altitude: Above 1700m
Variety: Bourbon
Processing Method: Anaerobic Natural (80 hours)
Flavor Profile:
- Acidity: Juicy and tropical-bright acidity
- Body: Silky and creamy body
- Flavor: Passion fruit, Pineapple, Pomegranate, Cacao Nibs
- Aftertaste: Long-lasting with sweet, fruity notes.
Region and Farm Introduction: Finca El Martillo is located in the Apaneca-Ilamatepec mountain range in the Santa Ana region of western El Salvador, at 1,700 meters above sea level. The 19.5-hectare farm, managed by the Salaverria family, has been producing coffee for six generations. The cool climate, fertile volcanic soils, and innovative practices such as anaerobic fermentation make it an ideal environment for cultivating high-quality, distinctive coffee.
Processing Method Features: This coffee is processed using the anaerobic natural method, where ripe cherries undergo 80 hours of fermentation in sealed tanks without oxygen. This fermentation process enhances the development of unique fruity and floral flavors. After fermentation, the cherries are dried on raised beds under shade to preserve the flavor profile, resulting in a cup with vibrant acidity, juicy fruit notes, and a silky body.
Farm History & Awards: The Salaverria family has been producing coffee for over six generations, starting in the Ahuachapán region of El Salvador. In 1970, José Antonio Salaverria Sr. inherited the farm Finca Los Nogales, marking the beginning of their legacy. The family later acquired the Beneficio Las Cruces mill in 1990, enhancing their processing capabilities. While El Martillo has not received specific awards, the family’s commitment to quality has made their coffees, including those from El Martillo, some of the top specialty coffees in El Salvador.
| Pack Quantity |
200g ,1kg |
|---|
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Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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