El Salvador Divisadero Natural

$23.00

TASTING NOTES 
Flavours of blood orange, raisin, fig, red apple and chocolate ganache. Medium - full bodied, sweet, rich and intense.

ORIGIN
Ataco, Ahuachapan, El Salvador

HEIGHT
1500 - 1600 MASL

VARIETAL
Bourbon, Pacas 

PROCESS
Natural

PRODUCER
Mauricio Salaverria

ABOUT ME
Mauricio Salaverria’s company ‘Divisadero Café Farms’ oversees the operations at all of his farms across the Ataco and Apaneca regions of El Salvador. The Divisadero name has been in his family for generations, and Mauricio himself is a fifth-generation coffee producer.

The name Divisadero can also refer to a small, very special lot where this coffee is grown, nestled within Finca Himalaya. Six hectares of fertile clay and volcanic soils, growing multiple varietals, including bourbon, caturra, pacas and pacamara, ranging up to 1600 masl. The plot named Tablon Divisadero produces award winning coffees, including the 7th place in Cup of Excellence 2015.

The Divisadero lot lies on what is known as the ‘flower trail’ and is adjacent to the mill in which all the harvested coffees are processed and prepared. When processing these unique lots, the cherries are selectively picked and sorted according to ripeness and size. They are placed on African beds in thick layers to enhance sweetness in the case of naturals like this beautiful lot.

Mauricio and his team consistently rate coffees from Tablon Divisadero as some of the best lots they produce, and it hasn’t taken international roasters like us long to think the same. Such a nice coffee this one, our first from Mauricio at Divisadero and won't be our last!

RECIPE: 
We recommend the following recipes as a starting points: 

Espresso
Age best used: 10-24 days after roast
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 7.5 
Brew time: 25 - 30 sec  
Brew weight: 40 – 44 grams 
Brew Ratio: 1:2 – 1:2.1

Pour Over
Age best used: 7-24 days after roast
Brew temperature: 94ºC
20g in 280ml out (1:14)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways. Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.


SHIPPING OVERVIEW 
We ship freshly roasted coffee Monday - Friday and aim to dispatch within 24 hours. Orders placed after midday Thursday may not ship until the following week. 

Please note that we cannot ship to PO Boxes and see our FAQ for all shipping details.

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TASTING NOTES 
Flavours of blood orange, raisin, fig, red apple and chocolate ganache. Medium - full bodied, sweet, rich and intense.

ORIGIN
Ataco, Ahuachapan, El Salvador

HEIGHT
1500 - 1600 MASL

VARIETAL
Bourbon, Pacas 

PROCESS
Natural

PRODUCER
Mauricio Salaverria

ABOUT ME
Mauricio Salaverria’s company ‘Divisadero Café Farms’ oversees the operations at all of his farms across the Ataco and Apaneca regions of El Salvador. The Divisadero name has been in his family for generations, and Mauricio himself is a fifth-generation coffee producer.

The name Divisadero can also refer to a small, very special lot where this coffee is grown, nestled within Finca Himalaya. Six hectares of fertile clay and volcanic soils, growing multiple varietals, including bourbon, caturra, pacas and pacamara, ranging up to 1600 masl. The plot named Tablon Divisadero produces award winning coffees, including the 7th place in Cup of Excellence 2015.

The Divisadero lot lies on what is known as the ‘flower trail’ and is adjacent to the mill in which all the harvested coffees are processed and prepared. When processing these unique lots, the cherries are selectively picked and sorted according to ripeness and size. They are placed on African beds in thick layers to enhance sweetness in the case of naturals like this beautiful lot.

Mauricio and his team consistently rate coffees from Tablon Divisadero as some of the best lots they produce, and it hasn’t taken international roasters like us long to think the same. Such a nice coffee this one, our first from Mauricio at Divisadero and won't be our last!

RECIPE: 
We recommend the following recipes as a starting points: 

Espresso
Age best used: 10-24 days after roast
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 7.5 
Brew time: 25 - 30 sec  
Brew weight: 40 – 44 grams 
Brew Ratio: 1:2 – 1:2.1

Pour Over
Age best used: 7-24 days after roast
Brew temperature: 94ºC
20g in 280ml out (1:14)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways. Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.


SHIPPING OVERVIEW 
We ship freshly roasted coffee Monday - Friday and aim to dispatch within 24 hours. Orders placed after midday Thursday may not ship until the following week. 

Please note that we cannot ship to PO Boxes and see our FAQ for all shipping details.