EL SALVADOR - VILLA ESPANA - NATURAL ANAEROBIC
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SENSORY DESCRIPTION
Sensory profile: Round and fruity
Aromatic Notes: Floral, vinous, red orange
Taste&Body: Medium acidity, soft and sweet
TECHNICAL DESCRIPTION
| Package weight | 250g |
| Origin | THE SAVIOR |
| Area | Apaneca-Ilamatepec |
| Cooperative/Farm | Villa Spain |
| Microlot | Mena Brothers |
| Altitude | 1380m |
| Variety | Pacamara |
| Process | Natural Anaerobic "sleeping bags" |
| Moisture | 11,3% |
| Density | 714g/l |
FULL DESCRIPTION
Jorge, Alfredo and Víctor Mena are the sixth generation of coffee farmers in their family and are responsible for managing the Villa España Farm. The three brothers are located in the municipality of Concepción de Ataco, where coffee is grown. they had great references from which to learn about coffee cultivation, their great-great-grandparents, their great-grandparents had a washing and drying station that ran on steam, and after drying the coffee was hulled and sorted. The Mena family has always invested in changes and improvements to their farms. Jorge, 32 years old, is currently responsible for the administrative and commercial processes of the plantations, carries out activities of control and management of the personnel and marketing of the family's coffees in the United States, as well as coordinating the logistical, legal and administrative aspects of all exports, including those from Europe. Alfredo, 31 years old, is responsible for the farms and everything related to coffee production. He coordinates the work in the field, from the nurseries, to sowing and fertilizing, up to the harvesting of the fruits. Alfredo takes care of planning all the work in the company to obtain good production and quality of the coffee. other producers in the region to exchange knowledge and best production practices. Victor, 29, is responsible for preparing budgets and prioritizing investments to be made both on farms and in the mill. His analyzes help make decisions that add value in different aspects of the supply chain, both at the farm level and at the profit and marketing level, thus improving the productivity of the company.
The history of the company dates back to the end of the 19th century, when José Manuel Ariz emigrated from Galicia, Spain, and undertook his journey to America, initially settling in Guatemala and later in El Salvador, where he began growing coffee. Villa España was one of the first coffee plantations in the area and had its own mill, which operated with a series of machines based on steam produced by boilers. This mill ceased operation around 1970, when the manufacturing process was moved to another area with better operational qualities, thanks to the abundance of water and strategic location. The plantation has evolved over the years, it has had ups and downs in terms of volume, but as time has passed, actions have been taken to make production sustainable and diverse.
A variety nursery is currently underway which serves as a pilot test and which allows us to identify whether the varieties found on the farm are suitable for the conditions presented by the plantation.
The maximum altitude is 1450 meters above sea level and the climate does not exceed 25ºC. In addition to agriculture, the farm has high tourism potential, as it is located in one of the most picturesque cities in the country, Ataco. The Villa España farm, managed by Victor, Alfredo and Jorge Mena, has become the flagship of the family, where specialty coffees are produced, given the optimal conditions for the production of high-quality coffee.
How to choose:
NITROGEN AND VACUUM
Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.
ROASTING
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Chiara: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
- Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
GRINDING
There are dozens of different grinds, it can be said that each machine or equipment needs a grind ad hoc.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Ibrik/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infuser:
HOW LONG DOES IT LAST?
Coffee has a limited shelf life when we talk about quality. Even if up to 24 months can be written on the label, generally high quality coffee has lost most of its flavor and aroma in a few months. We recommend drinking it between 10 days and 60 days after the roasting date (provided the bag has never been opened). When the bag is opened, the quality of the coffee always deteriorates rapidly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always written, especially by larger companies. On our packages you will find it clearly written on the back.
P.S. our bags are all vacuum packaged with added nitrogen, which extends the potential shelf life of the product.
How to:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Recommended roasting within 30-40 days
- Fine grinding
- Water temperature around 90-92°
- A single dose of 8-9g (double dose of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Recommended roasting within 30-40 days
- Medium-fine grinding
- Fill the boiler with water without exceeding the valve
- Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
- Place over medium heat
- Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
- Mix before serving
The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in times and weights, some advice:
- Quality coffee
- Recommended roasting within 20 days
- Macinatura media (medio grossa per Chemex)
- Filtered or bottled water
- Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
- Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
- Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
- Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light roast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Recommended roasting within 20-30 days
- Medium grind (or as preferred)
- Use filtered water or bottle
- Water temperature around 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion of 30-40 seconds
- Mix with the appropriate spoon
- Then pour in the remaining water and close the cap
- Turn the aeropress upside down and press firmly but steadily until extraction is complete
- Total contact/infusion time 2-3 minutes
OTHER SYSTEMS
There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us
