San Andres
Origin: El Salvador
Farm/Region: San Andres Pacamara
Tasting Notes: Pinot Noir, Cherry, Plum & Hazelnut
Producer: Francisco Recinos
Varietal: Pacamara
Processing: Natural
Altitude: 1800 MASL
Roast Profile: Espresso
Recommended Recipe: 20g in/44g out
Total Extraction time: 27-30 seconds
About The Coffee: Finca San Andres is a small specialty coffee farm owned by Francisco Recinos and managed by his son, Jose Recinos. With a strong focus on quality, Jose produces carefully selected micro-lots. Only fully ripe cherries are hand-harvested, then fermented in sacks for 11–17 hours before being de-pulped and washed. The coffee is slowly dried on raised beds for an average of 10–16 days.
Chalatenango, located in northern El Salvador, is a high-altitude, mountainous coffee region renowned for producing exceptional specialty coffees with complex flavour profiles. Its unique microclimate, nutrient-rich volcanic soils, and the dedication of smallholder producers contribute to the region’s consistently high quality.
Coffee is typically grown at elevations of 1,200–1,800 metres within the Alotepec–Metapán mountain range, where natural shade and sustainable farming practices are widely used. Varieties such as Pacamara thrive in this environment, and the region has become particularly well known for high-quality honey and natural processed coffees that are gaining increasing international recognition.
Original: $48.56
-70%$48.56
$14.57Product Information
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Description
Origin: El Salvador
Farm/Region: San Andres Pacamara
Tasting Notes: Pinot Noir, Cherry, Plum & Hazelnut
Producer: Francisco Recinos
Varietal: Pacamara
Processing: Natural
Altitude: 1800 MASL
Roast Profile: Espresso
Recommended Recipe: 20g in/44g out
Total Extraction time: 27-30 seconds
About The Coffee: Finca San Andres is a small specialty coffee farm owned by Francisco Recinos and managed by his son, Jose Recinos. With a strong focus on quality, Jose produces carefully selected micro-lots. Only fully ripe cherries are hand-harvested, then fermented in sacks for 11–17 hours before being de-pulped and washed. The coffee is slowly dried on raised beds for an average of 10–16 days.
Chalatenango, located in northern El Salvador, is a high-altitude, mountainous coffee region renowned for producing exceptional specialty coffees with complex flavour profiles. Its unique microclimate, nutrient-rich volcanic soils, and the dedication of smallholder producers contribute to the region’s consistently high quality.
Coffee is typically grown at elevations of 1,200–1,800 metres within the Alotepec–Metapán mountain range, where natural shade and sustainable farming practices are widely used. Varieties such as Pacamara thrive in this environment, and the region has become particularly well known for high-quality honey and natural processed coffees that are gaining increasing international recognition.
