Elisa, filter coffee
Elisa - filter coffee from El Salvador
Elisa's tangy, tasty filter coffee is here. We find notes of yellow stone fruit and brown sugar, all with a high balance of acidity and sweetness. The story behind this coffee leads from the farm, via Juan (our roaster), to us. If the roaster also imports coffee, then the coffee lives even more.
Elisa - coffee information
Roasted for: all common filter methods and cold brew
Origin: El Salvador, Chalatenango, La Palma,
Producer: Elisa and René Aguilar
Varieties: Pacamara (100% Arabica)
Post-harvest process: pulped, dried with some remaining mucilage
Arrived at the roastery: July 2022
All of our coffees are shipped as whole beans.
Tell me more about Elisa’s work
Elisa is the daughter of René Aguilar, a long-time coffee producer who grows coffee in the northeast of the country. The region around La Palma is rather new on the map for specialty coffee and was influenced by René's work. Now his daughter Elisa is increasingly at the helm and is taking over many processes at the family-run la Monta ñita. Juan Boillat, roaster and barista in our team, has known Elisa and René for a long time and has wanted to export coffee from his homeland for a long time. He's now doing that with Boillat Reserve and it was clear that Elisa's coffee had to be included in his first export.
Why does the coffee taste good? the way it tastes?
Our roaster Juan visited Elisa and René in January and raved about the pacamara, which was so tangy and sweet. Shortly afterwards he brought samples with him from El Salvador and the assembled group could only nod and smile - the coffee was exactly as Juan described. Tangy, sweet, tasty. After picking, the Pacamara cherries were pulped immediately, briefly placed in a basin of water and then dried as honey. We know this sweet-sour interplay of honey coffees from Central America well, and so this balance is also in the foreground here. The gentle, fruity notes of mirabelle plums and yellow stone fruit give the coffee its depth. The aroma is unobtrusive but long-lasting.
Brewing recommendation Elisa: Hario V60
| Amount of coffee | 19 grams |
| Total amount of water |
300 grams |
| Water temperature |
93 degrees |
| Blooming |
55 grams (30 seconds) |
| Brewing time |
2:40-2:50 |
| Infusions |
4 infusions (including blooming) up to 55g, up to 125g, up to 220, up to 300, finished pouring at 1:35 |
Why did we shop for Elisa?
Because we like stories behind the coffees. Juan is originally from El Salvador and is one of our longest-standing employees. He now satisfies his longing for El Salvador by importing selected, small lots of green coffee. He knows the farm, René and Elisa personally and is probably the best ambassador for their work.
How do we roast Elisa?
Short and sweet, really: 8:25 minutes. As a 12.5kg batch in a 30kg roaster, we go into the roasting with a lot of energy (65% gas) to give the coffee a lot of momentum at the beginning. The coffee beans are large and dense. We roast such coffees a little more aggressively at the beginning. Then we continuously remove energy and leave the coffee in the roaster for 1 minute after the first crack, which corresponds to a development time of 12%.
Broth recipe - Elisa
will follow shortly