EL SALVADOR - VILLA ESPANA - NATURAL ANAEROBIC
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Villa España is a specialty coffee from Apaneca – Ilamatepec, El Salvador, grown at 1,380 meters altitude by the Mena family, guardians of a centuries-old tradition. This Bourbon microlot, processed with a natural anaerobic process, offers a round and fruity profile, with notes of red fruits and cocoa, a medium acidity, and a persistent sweetness. An authentic and refined coffee, perfect for those seeking quality and character in every cup.
FARMGATE PRICE
FARMGATE PRICE: €8.20
The Farmgate price is ultimately the actual price paid to the farmer who produced the coffee at origin. It is, in fact, the most transparent price you can find.
The Farmgate price must then be added to the following costs before reaching the roastery:
- Packaging costs
- Handling costs at origin
- Logistics costs (shipping and customs duties)
- Handling costs upon arrival
- Customs clearance and phytosanitary inspection costs in Europe
- Internal transport costs
- Importer/representative profit margin
DESCRIPTION SENSORY
Sensory profile: Round and fruity
Aromatic Notes: Fruity, red fruits, cocoa
Taste&Body: Medium acidity, sweet and persistent
DESCRIPTION TECHNICAL
| Origin | EL SALVADOR |
| Area |
Apaneca – Ilamatepec |
| Cooperative/Farm | Villa España |
| Microlot | |
| Altitude | 13800m |
| Variety | Bourbon |
| Process | Natural Anaerobic |
DESCRIPTION COMPLETE
Farm:
The Finca Villa España, located in the municipality of Concepción de Ataco, is managed by Jorge, Alfredo, and Víctor Mena, three brothers who represent the sixth generation of a family of coffee growers with roots dating back to the late 19th century. The Finca was one of the first in the area and had a steam mill, which ceased operations around 1970.
Today Jorge handles administrative and commercial management, including exporting coffee to the United States and Europe. Alfredo is responsible for agricultural production, from the nursery to the harvest, and maintains relationships with other producers to share knowledge. Víctor focuses on financial analysis and investment planning, improving productivity and value at every stage of the process.
The Finca has implemented a planned plantation strategy, replacing old coffee plants with new acclimated varieties. The pilot garden of varieties allows evaluating which plants adapt best to local conditions. With a maximum altitude of 1,450 meters above sea level and a climate that does not exceed 25°C, Villa España offers ideal conditions for producing quality coffee.
Besides the agricultural aspect, the Finca has great tourism potential, being located in one of the most picturesque towns in the country. For the Mena brothers, coffee is more than a tradition: it is a commitment to quality, innovation, and family heritage.
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.
ROAST
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: 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 grindings, it can be said that each machine or equipment requires a specific grinding.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Jug/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infusore:
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 do:
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
- Medium grind (medium-coarse for 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
