El Salvador Villa España

BRIDGE COFFEE CO.

El Salvador Villa España

Tasting Notes: Sweet, dark-fruit forward, blue/blackberry, fruit punch, milk chocolate, malt, and creamy

El Salvador Villa España

The Coffee

This is a very special opportunity and time for us. It has been our sincerest desire to be able to directly partner with a coffee producer. We are delighted to offer this especially fine coffee from the family farmers who happen to have been the 2009 Cup of Excellence recipient. The province of Ahuachapan has some of the best areas to grow coffee in El Salvador, being an important part of the Apaneca-Ilamatepec mountain range, and it is where our main coffee plantations are. Not as dense as the average specialty central American coffee, it has surprisingly complex and depth of character.

The Story

Alimsacafe is a Salvadoran company, proud of their roots, socially-conscious, and dedicated to the cultivation, process, and export of their coffee. Today, the 6th generation of the family is involved in the business, constantly adapting to the current conditions.Around 1840, Manuel Ariz Mena left the Galician Coast in Spain to “build the America”. Initially he lived in Guatemala and immigrated to El Salvador when he married Josefa Herrera. He established himself in Ahuachapan, where he initiated his passion for the coffee industry. 6 generations later, the Mena Family owns and manages the coffee plantations with the same passion.

The Roast

Our hope is to roast this coffee with the justice it deserves. It is a wonderful cup. This bourbon coffee is a bit softer than the typical Central American specialty grade coffee. A gentle approach and delicate patience through the maillard phases and less than usual development stage, rewards with a wonderfully balanced, complex and complete cup of coffee.

Bridge Coffee Co. Recommended Brewing Instructions

• Pour-Over: 
• 340g 205f H20 | 28g coffee
• Medium Fine Grind (Table Salt)
• Medium Coarse for Chemex
• 40gm H2O for bloom 
• At 0:30 seconds, pour 200g H2O
• At 3:00 minutes, pour 100g H2O
• 4:00 total brew time
• French Press
• 32oz 205f H2O | 56g coffee
• Coarse Grind (Kosher Salt)
• Pour enough water to cover the coffee and swirl
• Pour the remaining water and cover with the filter plunger and lid
• Steep for 4 minutes and plunge
• Espresso (Generic!)
• 18g coffee
• Very Fine Sand Grind
• 50g Yield
• 0:27 seconds
• Aeropress ('Inverted' Method)
• 220g 195f H2O | 22g coffee
• Medium Fine Grind (Table Salt)
• Pull plunger until almost out of the brew chamber
• Pour enough water to cover the coffee and swirl
• Add the remaining H2O and swirl
• Wet the filter in cap and attach
• Invert the assembled Aeropress and place on your serving vessel
• Pull slightly on the plunger being careful not to pull it out
• Steep for 2:30 minutes
• Press for 0:20 seconds
• Dilute to taste