Don Roberto – Espresso from El Salvador

Unfortunately, this coffee is currently out of stock, but we are planning for it to return with the next harvest .

The fruity espresso for those who love aromatic coffees. Don Roberto is back in our range for the second time. The coffee is full-bodied with a chocolatey undertone; it exhibits ripe notes of red berries like cranberries and cherries and has a lush, sweet finish.

Don Roberto Coffee Info

Roasted for: Espresso, cappuccino

Preparation: in an espresso 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 our coffees are sold as whole beans.

Brewing suggestions for Don Roberto

• Brewing suggestion 1
• 1:2 ratio, e.g., 18g dose and 36g of coffee in the cup, approx. 29-32 sec
• very heavy, creamy body
• Concentrated fruit notes, juicy acidity, some spicy notes (reminiscent of cough syrup), cocoa aftertaste

• Brewing suggestion 2
• 1:2.4 ratio, e.g., 18g dose and 44g in the cup, approx. 29-32 sec
• Velvety texture
• brighter fruit notes (e.g., cranberries), cherries, balanced

Why does the coffee taste the way it does?

Don Roberto divides the harvest season into an early, mid, and late harvest, from which this coffee originates. The latter is sweeter and lush, making it ideal for drying in the cherry, which enhances the fruity notes of ripe berries, cherries, and that liqueur-like base tone. This is accompanied by a cocoa note that also carries through to the aftertaste. We roast the coffee at 80% load capacity for 13 minutes with a development time of 13%. This allows us to develop the sweetness of the coffee while retaining the fruity elements.

Tell me more about Don Roberto

Don Roberto, Roberto Ulloa, manages Finca Divina la Providencia on the Santa Ana Volcano in El Salvador. His coffees are among the most stable we know in El Salvador, as he works with great meticulousness. He mainly plants Bourbon, an original variety that is now primarily native to El Salvador. Longer dry phases in summer allow him to dry the coffee as a natural. In this case, Rodolfo Ruffatti Battle from Productor.Coffee purchases cherries from Don Roberto and dries them at his own farm.