Kaphiy Hampi Yura (EL SALVADOR) Bohnen 350g

Microlot Hampi Yura 70.ELSALV. PNG.TY/CASTT/BOU. FIL

Experience the elegant sweetness of an anaerobic natural coffee from Finca España in El Salvador. This Arabica coffee, made from Castillo and Bourbon varieties, grows at 1600 to 1700 metres above sea level on the volcanic slopes of the El Bálsamo mountain range, a region known for its ideal climate and specialty coffee cultivation.

In the cup, this coffee reveals a silky, flowing mouthfeel, balanced acidity and plenty of natural sweetness. The tasting notes recall honey, guava, ripe cherry, toffee and coconut.

Finca España has been owned by the De Díaz Nuila family for more than half a century. Today, Nora De Díaz Nuila continues her grandfather’s legacy with a new vision. Shade-grown cultivation, agroecological practices and careful hand-picking help preserve the distinctive sensory profile of this coffee.

Did you know? With the anaerobic natural process, whole coffee cherries are fermented in a low-oxygen environment before being dried. This allows fruity, tropical and honey-like aromas to emerge with particular intensity and complexity.

Best suited for: Espresso & Filter

Tasting notes: Honey, guava, ripe cherry, toffee, coconut
Species: Arabica
Variety: CASTILLO & BOURBON
Processing method: ANAEROBIC NATURAL

Did you know?
With the anaerobic natural process, whole coffee cherries are fermented in a low-oxygen environment before being dried. This allows fruity, tropical and honey-like aromas to emerge with particular intensity and complexity.

CHF 22.00

Size:

350 grams

Variant

Sunzu Orqo MOUNT SUNZU - ZAMBIA Die Mount Sunzu Kaffeefarm liegt am Fusse des höchsten Berges in Sambia und gehört einem Schweizer Spezialitätenkaffeeproduzenten. Durch die Verbindung neuartiger Technologien mit tief verwurzelten Werten, wächst dort ein nachhaltiger, hochwertiger und sozial wie ökologisch verantwortungsvoller Kaffee. Die Kombination von Schweizer Präzision mit Sambischer Authentizität wird höchsten Ansprüchen an vollständige Transparenz, Rückverfolgbarkeit und erstklassige Kaffeequalität gerecht.

HERKUNFT Land: Sambia Standort: Mbala Farm: Mount Sunzu

Durchschnittliche Höhe: 1600 m ü. M.

Topografie: bergig Boden: sandiger Boden, der auf erodiertem Granit und Quarz aus den Bergen liegt Temperatur: 14 bis 26 °C

Niederschlag: 1300 mm pro Jahr Besondere

Hinweise: Innovative Anbaumethoden reduzieren den ökologischen Fussabdruck erheblich und machen diese Kaffeefarm zur Vorreiterin in der nachhaltigen und klimafreundlichen Landwirtschaft.

BOTANISCHE INFORMATIONEN Spezies: Arabica

Varietät: Starmaya

Erntemethode: selektive Handlese

Erntezeit: Mai bis September

Exportzeit: September bis April

Bohnengrösse: AA 18

Verarbeitung: Natural Sackgrösse: 60 kg

brewing recommendations

For best results, use one of these recommended brewing methods:

French press

pour over.

V-60

Chemex

espresso machine

Recommendation for the preparation of filter coffee

Grinding level::

Medium coarse, similar to coarse sand. This grind allows for a balanced extraction when filter brewing.

dosage:

Use 15-18 grams of coffee per 250 ml (8 oz) of water. Adjust to taste - use more coffee for a stronger flavor and less for a milder cup.

water temperature:

About 200 °F (93 °C). This temperature is ideal for filter coffee and brings out the delicate flavors of the coffee without over-extracting it.

Brewing time:

Aim for a total brewing time of 3-4 minutes, depending on your preferred method (pour-over, drip, or immersion).

tips:

Before brewing, rinse your filter with hot water to remove any paper taste and preheat the brewing vessel. Pour the water evenly over the grounds in slow, circular motions to ensure even extraction. Allow the coffee to brew for 30 seconds, adding just enough water to saturate the grounds before continuing to pour.

This method highlights the coffee's natural flavors and produces a clean, balanced cup with subtle acidity and rich undertones.