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OBRIY
OBRIY · MMXXVI250 G · 8.8 OZEl Salvador Sebastian Alvarez
El Salvador

El Salvador Sebastian Alvarez

El Salvador · Apaneca-Ilamatepec

An experimental lot from the El Naranjo farm in western El Salvador.

Black plum, dried fig and macadamia. Dense body with rich sweetness and a harmonious balance of acidity and bitterness.

Tasting notes
Black plumDried figMacadamia
Body
Heavy
Acidity
Lively
Sweetness
Honeyed
Clarity
Crystalline
Roast profile Espresso
LightMediumMedium-darkDark
Poids 250 g
Coffee format Whole beans
1
Freshly roasted coffee · free shipping over €65
Best within60 days
Availability2 bags left
How to brew this coffee at its best
How to brew it

Comment nous le préparerions.

Roasted for espresso. It also works well in other methods below.

01 · Espresso

Espresso

Dose18 g
Water / yield36–40 g
GrindFine
Time26–32 s
Start at 93°C and a 1:2 ratio. Grind finer if the shot runs fast and tastes sour; coarser if it runs slow and tastes bitter.
02 · Moka

Moka pot

Dose16 g
Water / yield160 g
GrindMedium-fine
Time3–4 min
Fill the base with hot water just below the valve and the basket loosely without tamping. Brew on low heat and take the pot off as soon as the flow turns pale.
03 · Cup

Brewed in a cup

Dose12 g
Water / yield200 g
GrindMedium-coarse
Time4 min
Pour water just off the boil over the grounds, break the crust after 4 minutes, skim the foam and let the grounds settle before drinking.
Temporary coffee farm image
From the farm

Sebastián Alvarez · El Naranjo
— Apaneca-Ilamatepec

The Alvarez family group owns 15 farms across all coffee regions of El Salvador, 880 hectares in total, most of them in the west of the country.

The Apaneca-Ilamatepec range in the north-west has volcanic soils and a mild climate that suit coffee perfectly. UNESCO declared it a World Biosphere Reserve in 2007 for the remnants of valuable natural ecosystems, including plants that grow on lava formations.

Altitude
1,000–2,365 masl
Producers
Sebastián Alvarez · El Naranjo
The process

Experimental
by design.

Ripe cherries are hand-picked and sorted, then left in open boxes for 12 hours of initial fermentation. They are washed and fermented again in closed boxes.

The coffee then dries on raised African beds and is turned constantly for even drying.

Temporary coffee processing image
The whole spec

Nothing hidden.
Everything on the bag.

Producers
Sebastián Alvarez · El Naranjo
Region
Apaneca-Ilamatepec
High-altitude microclimate · cool nights, long maturation.
Varietal
Bourbon · Pacas · Catimor
Selected for cup clarity and density.
Process
Experimental
Cherry picked ripe, then dried to protocol on raised beds.
Altitude
1,000–2,365 masl
Cool nights, long maturation, dense bean structure.
Harvest
October–March · 2024 harvest
Selective hand-harvest at peak ripeness.