El Retiro 'Filter' – El Salvador
First developed for espresso, we celebrate El Retiro’s unmatched versatility with a trip to the other end of the roast spectrum. With a filter roast, we’re highlighting more of the citrus acidity and fruity nuances that tastes uncommon, but captivating. Put on a pot and enjoy the timeless appeal of El Salvador’s most recognized coffee family.
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VARIETAL
Bourbon
PROCESS
Honey
ALTITUDE
1450m
Origin
Santa Ana, El Salvador
People & Place
Maria Pacas, Cafe Pacas
For generations, Cafe Pacas has been a champion for specialty coffee in Western El Salvador. The Pacas family influence goes as far as having their own coffee varietal (Pacas) which is sought after globally and widely cultivated in and around El Salvador.
Maria Pacas is our closest partner at Cafe Pacs. Not only the Director of Operations, Maria is also a Board Member for the International Women in Coffee Association in El Salvador (AMCES).
The Land
Santa Ana, El Salvador
Santa Ana is a coffee-growing province in the northwest of El Salvador. It’s part of the Apaneca-Ilamatepec mountain range and well-known for its volcanic and fertile soils.
The tropical climate nearing the equator make Santa Ana a home to a diversity of plants and animals that contribute to the well-being of the environment and capture of water and CO2.
BREW METHODS & RECOMMENDATIONS
DRIP
Flavours of nectarine and hazelnut. Medium-low acidity, medium-high sweetness and juicy body.
Brewer: V60
Ratio: 1:16
Coffee: 20g
Water: 320ml
Brew Time: 3:15 - 3:45 minutes
Rest Period: 5 days
ESPRESSO
Flavours of marmalade and chocolate covered almonds. Medium acidity, high sweetness and juicy body.
Ratio: 1:2.22
Coffee: 18g
Water: 40ml
Brew Time: 27 seconds
Rest Period: 7-10 days
IMMERSION
Flavours of tangerine and milk chocolate. Medium acidity, medium-high sweetness and juicy body.
Brewer: AeroPress
Ratio: 1:16
Coffee: 16g
Water: 16g
Brew Time: 3:30 minutes
Rest Period: 7 days