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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.

Notes de dégustation
Black plumDried figMacadamia
Corps
Intense
Acidité
Vif
Sucrosité
Mielleux
Clarté
Cristallin
Profil de torréfaction Espresso
ClairMoyenMoyen-foncéFoncé
Weight 250 g
Format du café Café en grains
1
Freshly roasted coffee · free shipping over €65
À consommer de préférence60 days
DisponibilitéPlus que 2 paquets
Comment préparer ce café pour en révéler le meilleur
How to brew it

How we'd brew it.

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

01 · Espresso

Espresso

Dose18 g
Eau / rendement36–40 g
MoutureFine
Temps26–32 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
Eau / rendement160 g
MoutureMedium-fine
Temps3–4 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
Eau / rendement200 g
MoutureMedium-coarse
Temps4 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
1000–2365 masl
Producteurs
Sebastián Alvarez · El Naranjo
Le processus

Experimental
par intention.

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.

Producteurs
Sebastián Alvarez · El Naranjo
Région
Apaneca-Ilamatepec
High-altitude microclimate · cool nights, long maturation.
Variété
Bourbon · Pacas · Catimor
Selected for cup clarity and density.
Processus
Experimental
Cherry picked ripe, then dried to protocol on raised beds.
Altitude
1000–2365 masl
Cool nights, long maturation, dense bean structure.
Récolte
October–March · 2024 harvest
Selective hand-harvest at peak ripeness.