Greentide premium coffee el salvador volcano semi washed
Greentide premium coffee el salvador volcano semi washed 24 Kg coffee packaging
Greentide premium coffee el salvador volcano semi washed Sample coffee packaging
EL SALVADOR VOLCANO Semi-washed SHG
EL SALVADOR VOLCANO Semi-washed SHG
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Load image into Gallery viewer, Greentide premium coffee el salvador volcano semi washed 24 Kg coffee packaging
Load image into Gallery viewer, Greentide premium coffee el salvador volcano semi washed Sample coffee packaging
Load image into Gallery viewer, EL SALVADOR VOLCANO Semi-washed SHG
Load image into Gallery viewer, EL SALVADOR VOLCANO Semi-washed SHG

EL SALVADOR VOLCANO Semi-washed SHG

Regular price €169,00

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Semi-washed Bourbon Cafè Pacas SHG Greentide selection

Volcano are the selection of SHG coffees by GreenTide in El Salvador. The collaboration with Cafè Pacas has permitted to prepare these brilliant coffees from Santa Ana Volcano. This is a blend of Pacas and Bourbon, processed by semi-washed method, is a full bodied nutty coffee, which can be used both as a single origin or blend. This coffee is perfect for an espresso cup.

SEMI WASHED PROCESS:

Coffee Cherries are carefully picked at the farm. Any underripe, dry or green cherries are removed from the batch. The coffee cherries are transported to our mill Vivagua where four state of the art pulpers remove the red skin from the cherries.  This red skin is called the “pulp”, and it is very rich in nutrients.   The pulp is dried at the mill, and every week it is moved back to the farm, where it is used as fertilizer for the trees. 

To achieve semi-washed coffee, the parchment coffee goes into the fermentation tanks for 3-4 hours, give or take. This amount of time may vary depending on the outside humidity and temperature. When the parchment has released 30% of the mucilage, it is washed and taken to the patios to dry.  

These layers of coffee are moved 5-8 times each day, every day. At night, the coffee is piled up into small batches and covered with yute bags to protect it from dew or unexpected rains.

The humidity of the coffee is measured every day. Once it reaches 12%, the coffee is packed into yute bags and stored in the warehouse in a spot that is previously assigned in order to preserve traceability.

The time it takes for the parchment coffee to reach the desired humidity can be 8-10 days. 

Aromatic notes: Apricot, walnuts, pineapple milk chocolate, velvet body, good acidity, yellow fruits.

Best used for: Espresso

Origin: El Salavador Variety: Bourbon
Method: Semi-washed Harvest: 2019/2020
Altitude: 1300-1600 masl

Cup score: 84+


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