RECOMMENDED PREPARATIONS: Filter/Pourover (V60, Melitta, Kalita, Machines), French Press, AeroPress, Cold Brew

This coffee will be roasted between November 18th and December 23rd.

What better way to brighten any winter day than with flavours of quince, papaya, a hint of allspice and sugarcane sweetness? Add in a creamy body and you’ve got yourself a party in the cup!

El Salvador is a coffee origin that is known to produce exceptional coffees with fruit forward aroma profiles and hight sweetness, thanks to explorations and development in post harvest processing. And the coffee we chose for this year’s Christmas Filter is no exception: The black honey process removes only the skin of the coffee cherry after harvesting, and the majority of the pulp is left on the bean to dry. During drying, the pulp changes color and darkens through oxidation (much like when you cut an apple and leave it out in the air) and the more pulp there is on the bean, the darker it will become - hence the name "black" honey. The amount of pulp left on during drying also heavily impacts flavour and sweetness of the coffee.

ORIGIN: El Salvador

REGION: Santa Ana

PRODUCER: Federico Pacas Lopez and Family

VARIETALS: Red Bourbon

ALTITUDE: 1500 M

PROCESSING: black honey

CUPPING NOTES: quince, papaya, sugarcane, hint of allspice, thick & creamy body

SIZE: 250 g / 1 kg

OUR PREFERRED RECIPE: In size 02 V60, 30 g coffee (medium grind) & 500 g water (100°C); bloom with 60g water for 45” making sure all grounds are thoroughly wetted; pour up to 300g within 1’ 15” give it a gentle stir, then add the remaining 200g (and another gentle stir) for a total brew time of 2’30” - 2’45”.