(Whole coffee beans, sorry no grind)
Roasting date September 17
Weight 1 kg
Milk chocolate, caramel hints
The Salvadoran Divisadero crop comes from the El Salvadoran farms owned by coffee farmer Mauricio.
These farms are among the best farms that produce the best types of luxury coffee.
Salvadoran coffee is processed in a washed way, which distinguishes the coffee with hints of milk chocolate and caramel.
Suggested preparation method:
-After roasting and tasting the Salvadoran coffee, we preferred it to be used for all types of milk drinks.
To enjoy a special drink, leave the coffee to rest for 7 to 10 days after the roasting date.
If you are a fan of pure espresso, the extraction should be at a temperature of 90 degrees Celsius for 26 seconds.
