Sweet Tooth El Naranjo: Cumbrita, El Salvador
May's Sweet Tooth offering -
SWEET TOOTH El Naranjo: Cumbrita, El Salvador
This
months Sweet Tooth is from a section of the El Naranjo farm called
Cumbrita. El Naranjo is owned by the Milla sisters, Amada and Maria, and
located outside of the town of Apaneca in the Ahuachapan region of El
Salvador. El Naranjo was brought to our attention by Emilio Lopez of El
Manzano, who is responsible for processing this coffee. This Bourbon
variety coffee grows at 1550 MASL before being harvested and transported
to El Manzano where it is pulped and mechanically washed under the
meticulous care of Mr. Lopez. This coffee is bright, creamy and sweet,
with flavors of lady alice apple, a peach core balance of fruit and
bitter.
We recommend starting with the following brewing recipe:
Dose: 17-18 grams in a VST "18g" or "17g" Strada basket
Temp: 198-200 degrees at the group
Time: 24-28 seconds
Brewing Ratio: 60-65% or 25-28g of liquid
Pump Pressure: 8.5-9 Bar or 105psi at the group
Days Rested: 6-8
What is Sweet Tooth?
Sweet Tooth, A single origin espresso.
As a roaster that is committed to promoting our producers and bringing them out of anonymity, single origin espresso has always been important to us. What’s more, the best shots of espresso we’ve ever had have been single origin—dynamic, sweet, and complex. They are balanced and complete all by themselves.
Throughout the year, we will be showcasing eight to twelve single producers under the name Sweet Tooth, in homage to our original Sweet Tooth blend, an anti-blend that explicitly showcased the producers whose coffees comprised it. Sweet Tooth will be a rotating single origin on which we’ve put our stamp of approval as a great shot of espresso.
