Fruity, very sweet and full-bodied. A very complete coffee to enjoy alone or with milk. Very intense fragrance of 70% chocolate and hazelnuts. In the mouth, a fruity point of blueberries with a very pleasant acidity and a long caramel aftertaste.
Long ago, the Ruffattis moved to El Salvador from Torino, Italy and started planting coffee soon after. Finca El Salvador has now been in the family for 5 generations. Located at the top of Cerro El Aguila, on the north face of the Apaneca-Ilamatepec mountain range, the coffee is planted currently up to 1640 meters. Above this area used to be too cold to plant Bourbon, but with global climate change, we are now able to go higher. The coffee is processed by their team in Juayua, making the bulk of production honey process with a smaller volume of naturals.
All our coffees with roasting for espresso can be prepared in your home Moka Pot with the recipe that you can find in the NOMAD at Home section.
If you have an espresso machine we recommend using 18 grams of coffee to extract 38 grams in a cup in a time of 30 seconds. We use a temperature of 93ºC with the help of 8 bars of pressure.
We offer you these guidelines so that you have a guide when developing a recipe, but you should bear in mind that it can change depending on the coffee machine you are working with, the grinder and the water you are using.
Our machine: La Marzocco, Linea PB
Our grinder: Victoria Arduino, Mythos One
Our water: Osmotized water, 110 ppm
