El Salvador Raspberry Lemonade

Introducing El Salvador Raspberry Lemonade – A Bright & Refreshing Coffee Experience

El Salvador Raspberry Lemonade delivers an invigorating combination of tangy Raspberry, crisp Lemonade, and delicate Floral notes. Grown by Jose Salaverria on the renowned Cerro Las Ranas farm in the Apaneca region of El Salvador, this coffee undergoes a meticulous Honey processing method, enhancing its vibrant sweetness and clean, structured acidity.

Cerro Las Ranas, named after a lagoon teeming with frogs, is managed by the Salaverria family, who uphold a legacy of precision and dedication to quality. Every sip of this coffee embodies their commitment to exceptional craftsmanship, offering a refreshingly bright and fruit-forward experience.

Our coffees are never flavored—what you taste is the result of expert cultivation, innovative processing, and our precise roasting approach.

COFFEE DETAILS & BREW GUIDES

Origin: El Salvador  
Region: Apaneca  
Producer: Jose Salaverria  
Processing: Honey  
Variety: Bourbon, Pacamara  
Elevation: 1450 - 1780 meters  

Pour Over Brew Guide:

Brew Device: Origami M / Cone Filter 
Coffee: 18g of medium fine coffee (2.6 on Fellow Ode V2 / 425 microns)  
Water: 300g at 205°F  

Steps:

1. Rinse your filter with hot water and discard the rinse water.  
2. Add 18g of coffee to your brewer.  
3. Start with a 60g spiral pour to bloom the coffee and swirl the bed.  
4. At 30 seconds, pour 80g of water in the center.  
5. At 1 minute, pour another 80g of water in the center.  
6. At 1:30, finish with an 80g spiral pour.  
Goal Finish Time: 2:20 - 2:30  

Automatic Drip Machine Guide:

Recommended Ratios:
- 6 cups water | 58g Ground Coffee  
- 10 cups water | 95g Ground Coffee  

Pro Tips:
✔ Use white flat-bottom filters whenever possible.  
✔ Pre-rinse filters for the best taste.  
✔ Coffee tasting sour? Grind finer to increase brew time.  
✔ Coffee tasting bitter? Grind coarser to decrease brew time.  

French Press Guide: 

Coffee: 30g of medium grind coffee  
Water: 500g at 205°F  

Steps:
1. Steep for 4 minutes.  
2. Stir coffee and scoop off excess foam.  
3. Plunge 3/4 of the way to the bottom.  
4. Pour coffee and enjoy.