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Nazareth — El Salvador (natural)
Nazareth — El Salvador (natural)
Nazareth — El Salvador (natural)
Nazareth — El Salvador (natural)
Nazareth — El Salvador (natural)

Nazareth — El Salvador (natural)

Normale prijs

€11,00

  • specialty

quote

Tasting notes

Apricot — blueberry  — Cardamom

Finca Nazareth owned by ANDRES ACOSTA (6th generation), is located in the town of Apaneca, Ahuachapan. The growing conditions at the finca are characterized by the altitude that goes from 1500 to 1650 m, having clay loam soil which is the perfect one to grow coffee and presenting a lot of organic matter that helps the coffee trees to develop better flavors in the cup. This coffee is a natural and sundried for 30 days on raised beds using 4 hours daily direct sunlight and using natural shade for the coffee to dry slower in order to have a homogeneous and brighter cup as and end result. They thicken the layers of coffee on a daily bases to create the slow drying process. The specific spot where this micro-lot was grown is called ‘Bavaria’. The coffee of this area is 90% Bourbon and 10% Pacamara. The cup profile of this lot is characterized by the acidity and fruitiness of the cup. The altitude and micro-climate at this spot (being the highest lot at the farm at 1650m) generates exotic fruity flavors in the cup, with a consistent body and creamy notes.

Tasting notes

Apricot — blueberry  — Cardamom

Finca Nazareth owned by ANDRES ACOSTA (6th generation), is located in the town of Apaneca, Ahuachapan. The growing conditions at the finca are characterized by the altitude that goes from 1500 to 1650 m, having clay loam soil which is the perfect one to grow coffee and presenting a lot of organic matter that helps the coffee trees to develop better flavors in the cup.
This coffee is a natural and sundried for 30 days on raised beds using 4 hours daily direct sunlight and using natural shade for the coffee to dry slower in order to have a homogeneous and brighter cup as and end result. They thicken the layers of coffee on a daily bases to create the slow drying process.
The specific spot where this micro-lot was grown is called ‘Bavaria’. The coffee of this area is 90% Bourbon and 10% Pacamara. The cup profile of this lot is characterized by the acidity and fruitiness of the cup. The altitude and micro-climate at this spot (being the highest lot at the farm at 1650m) generates exotic fruity flavors in the cup, with a consistent body and creamy notes.
Country
Variaties 
EL SALVADOR
BOURBON
Region
Altitude
 APANECA, AHUACHAPAN
1600-1650M
Process
Producer
NATURAL
ANDRES ACOSTA