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EL SALVADOR - VILLA ESPANA - NATURAL ANAEROBIC

Regular price €22,00

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El Salvador's specialty coffees never deny their incredible quality. The Mena brothers give us truly incredible coffee, of the highest quality.
We chose the Pacamara variety (a larger bean) which also marks a challenge in roasting it, but gave us great positive vibes when we started tasting it. A pleasantly round and fruity coffee, with floral and reed orange notes, but also vinous thanks to the Natural Anaerobic fermentation process. Smooth and sweet, with moderate acidity.
 
SENSORY DESCRIPTION
GCB Score: 87.25 points out of 100

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:

AZOTO E SOTTO VUOTO

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I nostri pacchetti sono tutti confezionati in atmosfera protetta (prima sotto vuoto e poi inseriamo Azoto), usando questa particolare tecnologia che elimina l'ossigeno nel pacchetto, il caffè rimane fresco fino a 3 mesi dopo la tostatura.

ROASTING

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We roast in two different ways, dividing into two main groups, based on the type of extraction:

  • Light: suitable for Filter/Aeropress-type extractions, or for those looking for a coffee with a note of marked 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 touch of bitterness.
come scegliere il miglior caffè in base alla tostatura

GRINDING

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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:
Le diverse macinature per i migliori specialty coffee

QUANTO DURA?

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Il caffè ha una durata limitata quando parliamo di qualità. Anche se in etichetta si può scrivere fino a 24 mesi, in genere il caffè di alta qualità, in pochi mesi ha perso la maggiorparte del sapore e dell'aroma. Consigliamo di berlo tra i 10 giorni e i 60 giorni dopo la data di tostatura (a patto che il sacchetto non sia mai stato aperto). Quando il sacchetto viene aperto, la qualità del caffè deteriora rapidamente sempre e in pochi giorni si perdono aromi e sapore. Purtroppo non sempre viene scritta la data di tostatura, soprattutto dalle aziende più grandi. Sui nostri pacchetti la trovi chiaramente scritta sul retro.

P.S. i nostri sacchetti sono tutti confezionati con sotto vuoto e aggiunta di Azoto, che prolunga la durata potenziale del prodotto.

How to:

ESPRESSO

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Espresso requires some precision rules:

  • Quality coffee
  • Roasting within 30 days
  • Fine Grind
  • Water temperature around 90-92°
  • A single serving of 8-9g (double of 15-17g)
  • Extraction time approximately 25 seconds

The use of quality espresso machines (range from €600 upwards) can ensure a better result.
Machines that also have a coffee grinder to grind "fresh" coffee are preferable

Macchina espresso specialty coffee

MOKA

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The Moka requires a little attention:

  • Use filtered or bottled water (NO TAP)
  • Roasting within 30 days
  • Medium-fine grinding
  • Fill the boiler with water without going over the valve
  • Put the ground coffee into the filter without pressing or making ontagnettes, simply level it at the edge
  • Put on medium heat
  • Wait for the liquid to rise through the chimney pot, without letting it bubble (TURN OFF AS SOON AS THE FLOW OF COFFEE STARTS TO GO FAST AND COLORLESS)
  • Mix before serve

The Moka must only be washed with water and any neutral detergents (taking care to rinse thoroughly with water), never in the dishwasher or with abrasive sponges.

Moka specialty coffee

FILTER V60/CHEMEX

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Filter or Chemex coffee requires precision in timing and in weights, some advice:

  • Quality coffee
  • Roasting within 20 days
  • Medium grind (medium coarse for Chemex)
  • Filtered or bottle
  • Water temperature around 90-94° depending on the coffee used (generally washed at higher temperatures)
  • About 15g of ground coffee for every 250g of water (chemex at least 30g per 500g of water)
  • Pre-infuse 30-40 seconds pouring in hot water for double the weight of coffee used
  • Pour the water in two or three steps at will with a rotational direction being careful not to create too much turbulence
  • Contact/percolation time approximately 3 minutes (4-5 for Chemex)

A light toast is generally recommended for filter systems

Caffè filtro e chemex specialty coffee

AEROPRESS

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The Aeropress requires some precision rules:

  • Quality coffee
  • Roast within 20 days
  • Medium grind (or as preferred)
  • Use filtered or bottled water
  • Water temperature approximately 85-90°
  • A dose of approximately 17g per 200-220g of water
  • Pour water for pre-infusion for 30-40 seconds
  • Mix with the appropriate spoon
  • Then pour the remaining water and close the cap
  • Turn the aeropress upside down and press firmly but constantly until extraction is complete
  • Total contact/infusion time of 2-3 minutes
Aeropress best specialty coffee

OTHER SYSTEMS

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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

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