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Salvador Santa Julia Specialtycoffee 10 capsules

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This farm belongs to Alfred Alvarez, but it is always Emilio Lopez, from Cuatro M, who is in charge of the preparation of these coffees. For Emilio, Santa Julia clearly represents the best farm he is taking care of.


Located between 1300 and 1550m above sea level, the plantation is 65 hectares and is planted with red and yellow Bourbon, as well as Pacamara. The coffees of this plantation were awarded in 2004 & 2005 at the Cup of Excellence. A competition that rewards the quality of specialty coffees.

The cherries are washed and pulped. The parches are immersed for 16-24 hours, until the mucilage decomposes and the grains can be rinsed. The grains are then dried for 7 to 10 days on patios.


Discover our article on our trip to El Salvador and our meeting with Emilio Lopez in the heart of his plantation.

CHF 6.36 tax incl.

100% Arabica

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Free delivery and returns
A delicate fruity coffee with a nice length.
bright
Lemon, Caramel
Very light roasting Light roasting Blonde roasting Amber Roasting Deep roasting
5
4/5
2017-2018
Ilamatepec
Finca Santa Julia
Emilio Lopez
1300m - 1550m
Volcanic
65 ha
100% Arabica
Bourbon
Red
December to March
Washed
In water baths
16-24h
7-10 days
3 years
Specialty
10,5%
6,74g/l
17/18
85
Arnela likes it for the professionalism of the treatment made by Emilio as well as for its length in fruity mouth.
10 capsules
Label coffee
High quality coffees according to a production region.
Micro-lot coffee
Very high quality coffees from exclusive and specific terroirs selected for their specific preparations.
Terroir coffee
High quality coffees identified for their specificities selected directly from small producers.

This farm belongs to Alfred Alvarez, but it is always Emilio Lopez, from Cuatro M, who is in charge of the preparation of these coffees. For Emilio, Santa Julia clearly represents the best farm he is taking care of.


Located between 1300 and 1550m above sea level, the plantation is 65 hectares and is planted with red and yellow Bourbon, as well as Pacamara. The coffees of this plantation were awarded in 2004 & 2005 at the Cup of Excellence. A competition that rewards the quality of specialty coffees.

The cherries are washed and pulped. The parches are immersed for 16-24 hours, until the mucilage decomposes and the grains can be rinsed. The grains are then dried for 7 to 10 days on patios.


Discover our article on our trip to El Salvador and our meeting with Emilio Lopez in the heart of his plantation.

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