La Providencia, El Salvador - Anaerobic Natural

With notes of sweet tangerine, red grape and watermelon, this El Salvadoran coffee has all the excitement you'd expect from an anaerobic natural coffee - but it also somehow manages to present a lovely, clean finish to be savoured.

Process: Anaerobic Natural
Varieties: Yellow Caturra

V60 Recipe:
This recipe is a great starting point for brewing all of our coffees.

Ratio: 15g coffee to 250g water

Water temperature: 94C
Brew time: approx 2m 30s

Method:
1. Pour 50g water and allow coffee to bloom. 30 seconds.
2. Pour the remaining amount of water in stages:
• 50 grams at a time
• Wait between pours until the water has disappeared just below the surface of coffee grounds.
3. Stop your final pour when you get to your intended yield amount (in this case 250g).