El Salvador SHG Finca Loma La Gloria Microlot – Roasted Coffee
The story of this coffee is as interesting as its taste is incredible. The farmer behind this microlot is not some well-built, muscular guy but a smiling, long-haired woman with an inspiring credo: "Life is too short. It's best to do what I love and love what I do." She grows an amazing variety of arabica on the slopes of the San Salvador volcano, and harvests and processes it together with the locals.
Shipping methods
| Nizozemská pošta HD - zásilkovna | 1,00 € | |
|---|---|---|
 DHL |
4,90 € |
Ingredients
100 % ArabicaTaste & Crema
The coffee has an mazing undertones of milk chocolate, malt, melon and raspberry. The aroma is full-bodied and elegant.
Origins
Salvador is a country with a tropical climate where the rainy and dry seasons alternate. It is located in Central America, on the Pacific coast. Anyone looking for the Loma La Gloria plantation would have to look for the village of Alvaréz and then head north. In a landscape of magnificent nature, he would surely come across someone who knew Anna Ruth Pimentel. Her reputation is certainly not limited to the region of La Libertad, or even to El Salvador, or America. And her limited batches of coffee are famous all over the world. In addition to giving work to about thirty people, she takes great pleasure in hand-painting all the jute bags.
The soil and the environment benefit the coffee trees immensely. The volcanic bedrock of the San Salvador volcano is rich in nitrogen, and the tall trees maintain a pleasantly humid microclimate. The coffee cherries ripen in the shade. They are harvested, as microlots tend to do, by hand exclusively. Often it is a man's job, because they have the strength to transport the ripe coffee berries for processing. In order for everything to be as it should, the transport must happen within 24 hours of harvest.
The coffee is poured into special tanks of water and the top skins and some of the pulp are removed by what is known as a fully-washed, wet-processed method. Then comes fermentation, during which the beans ferment for up to 36 hours, again in water. At this point, the enzymes release the remaining sticky layer and the parchment coverings. Drying is carried out at the Loma La Gloria farm by spreading the coffee out on sun terraces. For several days, the coffee needs to be turned periodically and, if the sun is too strong or it's raining, the crop needs to be covered with tarps.
Anna Ruth Pimentel puts her heart into all her microlots. You can see it in every cup: there is hard work, love and passion for coffee behind it.
Instructions for preparation
Grind your coffee according to your preferred method.
Use 14ml of water per 1g of coffee. For 1 cup of coffee use 7g.
Add your coffee and pour over with boiled water (95°C).
