Elisa - filter coffee from El Salvador

Unfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.

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 comes to life even more.

Elisa - Coffee Info

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: depulped, dried with some residual mucilage

Arrived at the roastery: July 2022

All 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 relatively new on the map for specialty coffee and was shaped by René's work. Now his daughter Elisa is increasingly at the helm and takes 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 is now doing this with Boillat Reserve and it was clear that Elisa's coffee had to be included in his first export.

Why does the coffee taste the way it tastes?

Our roaster Juan visited Elisa and René in January and raved about Pacamara, which was so tangy and sweet. Shortly afterwards he brought samples from El Salvador and the assembled group could only nod and smile - the coffee was exactly as Juan had described it. Tangy, sweet, drinkable. The Pacamara cherries were pulped immediately after picking, briefly placed in a basin of water and then dried as honey. We know this sweet-sour play of honey coffees from Central America well, and so this balance is in the foreground here too. 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

Why did we buy Elisa?

Because we like the stories behind the coffees. Juan is originally from El Salvador and is one of our longest-serving 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 start the roasting process 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 reduce the energy and leave the coffee in the roaster for 1 minute after the first crack, which corresponds to a development time of 12%.

brewing recipe - Elisa

coming soon