Finca Suiza. Santa Ana El Salvador. ESPRESSO PROFILE
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So, we have held this coffee back as last year it was unknown territory, in some respects. The change we saw in Finca Suiza from the cupping sample in May, through to the blackcurrants in February was close to unbelievable, also because this coffee is vacuum bricked at the mill, you COULD ASSUME it would remain consistent.
If you tried Finca Suiza last year, you might remember it was very popular as it came in first place in Cup of Excellence. This year, we pre-begged the coffee and have not been disappointed. The cup is different and amazing. This is one of those few coffees that have been produced in smaller volume, more intensely quality led and you can so taste it in the cup.
photo, care of http://coffee-photography.com(Thanks for use of the picture Glen)
Region;
Process: Fully washed & dried on patios.
Farm Owner:Juan Francisco Menéndez
Varietals: 80% Red Bourbon, 20% Pacamara
Espresso Cup profile:
Juicy fruits, clean crisp citrus (without being pthy), red currants and cranberry.
Brewers note:
We found this coffee works AMAZINGLY, 2 weeks after roast. All of the gassy factor has gone and the cup is just incredibly clean, like a "classic”
We are brewing this around 91C and the best shots have been 33-34 seconds.
Customer Reviews (view all) Average Rating 5
Michael Mazour
Marvelous and chocolatey
This coffee seems to work well at a wide range of settings, so while it's easy to get nice results, its flexibility actually made it tricky for me to figure out just how I wanted to dial it in. Now I'm pulling very ristretto shots, about 20ml in 45 seconds from a 19.5g dose with a brew temp of about 201F, and the result is just sick: like drinking a triple-chocolate milkshake, without the milk. Probably would be excellent with milk too, but I take mine straight.