Majahual — Salvador
Majahual — Salvador
Nestled in the heights of the Los Naranjos Valley, El Salvador, Finca El Majahual thrives on volcanic land between 1,450 and 1,700 meters above sea level. This family plantation has been cultivating Red Bourbon for several generations.
After a selective harvest, the cherries are dried whole using the natural method, allowing the fruit sugars to develop a rich, round, and expressive cup.
IDENTITY CARD
The profile of this coffee
- Dried fruit
- Cocoa
Count 60 g of coffee per litre of water, or 15 g for a 250 ml cup. Use water between 92 and 96 °C, never boiling. For filter, extraction should run from 2 min 30 to 4 minutes depending on volume.
This coffee is naturally processed: rich in sugars, it quickly turns heavy if pushed. Stay around 92 °C and one step coarser than your usual setting.
If the cup is bitter and drying, coarsen the grind. If it is sour and hollow, make it finer. One variable at a time.
Store this coffee as whole beans, in its original bag properly resealed, away from light and heat, at room temperature.
Do not keep it in the fridge: moisture and condensation damage the beans and make them absorb odours.
Once ground, use it quickly: the volatile aromatics escape within days.