It could only be the work of process maestro Mauricio Salaverria, at his farm, Villa Galicia!
Pineapple
Salvador - Apaneca - Ahuachapan - Pineapple - Natural - by Sail
Red bourbonYellow BourbonCaturra rougeNatural
Wählen Sie Ihre Ernte :
Aromatische Noten:
Spottpreis
€/kg
Have you ever heard of the “nature Pineapple” process?
The
Natural Pineapple is a very clean, sweet, balanced and friendly
natural coffee from El Salvador. The name came about when our Q graders
and Direct trade visitors kept
mentioning Piña or Pineapple attributes
again and again over many cuppings sessions. The name stuck.
Mauricio developed this recipe to enhance the coffee's tropical flavor.
To achieve this process, the coffee cherries must be harvested at their peak ripeness and then transported to the wet mill, located in Ataco's municipality. The coffee is then left to rest for a day in jute bags and then floated to remove impurities and unripe or overripe cherries. Last but not least, the cherries are shade-dried on raised beds for over 25 days.
The producer makes sure to stir the coffee regularly to ensure even drying, and time does the rest!
Marketinginstrumente
POS, Postkarte, QR-Code-Verpackung usw, ...
- El Salvador
Herkunft
Region
Apaneca Ilamatepec Terroir
Ahuachapan - Mauricio Salaverria
Hersteller
Art
Arabica Sorten
Red bourbon,
Yellow Bourbon,
Caturra rouge
Verfahren
Natural
Trocknung
30 Tage drying beds
Verpackung
69kg - Jute bags
Höhe
1550 Erntezeit
Dezember - März Erntemethode
Manuelle
Terroir Ahuachapan
The Ahuchapan terroir lies within El Salvador's largest mountain range, in the west of the country: the Apaneca Ilamatepec mountain range.
TreffenMauricio Salaverria
Ein paar Worte zu Mauricio Salaverria
If you want to talk to an expert in microlots, Mauricio is the place to turn! Mauricio Sallaveria is as well known for his smile as for the care he puts into the post-harvest processes for each of his coffees.
His high level of expertise enables him to supply a very wide range of coffees, skilfully juggling the different varieties and processes. When you taste his coffees, you'll sense a beautiful subtlety, whatever the farm: Villa Galicia, Finca Himalaya, Cruz Gorda or the El Divisadero and El Copo plots.
Analyse auf das nächste Gramm auf- oder abgerundet
Detaillierte physikalische und sensorische Analysen Ihres Kaffees finden Sie im Qualitätsblatt mit:
- Dichte
- Die Luftfeuchtigkeit
- Wasseraktivität
- Farbmetrik
- Das Sieb
- Die Art der Mängel
- Die Partitur und ihre Details
- Das Aromaprofil (herunterladbar)
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