Don Roberto – Espresso from El Salvador

This coffee is unfortunately sold out, but we plan to have it back with the next harvest .

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 chocolate undertone, it shows ripe notes of red berries such as cranberries and cherries and has a rich, sweet finish.

Don Roberto Coffee Info

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 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. 29-32 sec
• 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. 29-32 sec
• velvety texture
• lighter 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 mid-harvest, as well as a late harvest, from which this coffee comes. This is sweeter and more luscious and is ideal for cherry drying, as this enhances the fruity notes of ripe berries, cherries and that liqueur-like base note. This is accompanied by a cocoa note that also continues into the aftertaste. We roast the coffee at 80% load capacity for 13 minutes and a development time of 13%. This way we develop the sweetness of the coffee, but retain the fruity elements.

Tell me more about Don Roberto

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