Don Roberto, espresso

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Don Roberto - Espresso from El Salvador

The fruity espresso for everyone who loves aromatic coffee. Don Roberto is in our range for the second time. The coffee is full-bodied with a chocolaty undertone, it shows ripe notes of red berries such as cranberries and cherries and has a lush, sweet finish.

Don Roberto coffee information

Roasted for: Espresso, cappuccino

Preparation: in the portafilter machine

Origin: El Salvador, Lamatepec, Santa Ana Volcano

Producers : Roberto Ulloa, Finca La Divina Providencia

Varieties: Red Bourbon, 100% Arabica.

Post-harvest process: Natural, dry

All of our coffees are sold as whole beans.

Brewing suggestions for Don Roberto

  • Brewing suggestion 1
    • 1:2, e.g. 18g dosage and 36g coffee in the cup, approx. 29-32sec
    • very heavy, creamy body
    • concentrated fruit notes, juicy acidity, some spicy notes (like in cough syrup), cocoa aftertaste
  • Brewing suggestion 2
    • 1: 2.4, e.g. 18g dosage and 44g in cup, approx. 29-32sec
    • velvety texture
    • brighter fruit notes (e.g. cranberries), cherries, balanced

Why does coffee taste the way it does?

Don Roberto divides the harvest season into an early and middle harvest, as well as a late harvest, from which this coffee comes. This is sweeter and more lush and is ideal for being dried in the cherry, as this intensifies the fruity notes of ripe berries, cherries and this liqueur-like base tone. This is accompanied by a cocoa note that also extends into the aftertaste. We roast the coffee at 80% batch capacity for 13 minutes and a development time of 13%. This is how we develop the sweetness of the coffee, but keep the fruity elements.

Tell me more about Don Roberto

Don Roberto, Roberto Ulloa, runs the Finca Divina la Providencia at the Santa Ana volcano in El Salvador. His coffees are some of the most stable coffees we know in El Salvador because he works with a lot of meticulousness. He mostly plants Bourbon, an original variety that is now primarily native to El Salvador. Longer dry periods in summer allow him to dry the coffees naturally. In this case, Rodolfo Ruffatti Battle of Productor.Coffee buys cherries from Don Roberto and dries them on his farm.

Customer Reviews

Based on 48 reviews
65%
(31)
21%
(10)
4%
(2)
6%
(3)
4%
(2)
K
Karin M.

Der Kaffee hat schon beim Mahlen einen absoluten, Wahnsinns Duft hinterlassen. Der Kaffee schmeckt, mild, fruchtig und süß. Überhaupt nicht bitter. Vollmundigen Geschmack. Mein absoluter Lieblingskaffee.

D
David B.

Bombiger Espresso!

J
Jannes K.

Einer der besten überhaupt, wirklich!

L
Lars

Der Espresso ist der Hammer. Er hat definitiv mehr Säure, die aber super eingebunden ist. Ein wahres Geschmackserlebnis. Ich wünschte der Espresso wäre auch als 500 Gramm Beutel verfügbar.

U
Uli Rabus

Ich trinke sonst meistens neapolitanischen passalaqua. Ich benutze eine 20 Jahre alte ECM Technika und eine 60 Jahre alte WMF Omre Mühle. Beides regelmäßig gewartet. Eure beiden Sorten Don Roberto und Leica haben mir überhaupt nicht geschmeckt und meine Frau bekommt davon Magenschmerzen. Ich finde beide Sorten einfach nur sauer! Wenn das Feinschmeckerkaffee sein soll, dann bleibe ich lieber bei meinem staubigen Neapolitaner und suche feine fruchtige Noten, Hagebutte und Waldbeeren lieber in einem Glas Rotwein….😀

Hallo Uli,

vielen Dank für deine Rückmeldung.
Du hast völlig Recht, der Sprung von einem kräftigen Napolitaner zu unseren Röstung ist ziemlich groß.
Wenn du eher dort Zuhause bist, wirst du mit unseren eher helleren Röstungen nicht warm werden.
Trotzdem Danke fürs Probieren.
Gruß
Florian