El Salvador El Cocal
El Salvador El Cocal | Pineapple & Merlot Espresso
A symphony of fermentation. This Anaerobic Natural masterpiece from Fernando Alfaro unfolds with exotic notes of pineapple, stone fruit, and a distinct lactic merlot finish.
The Origin Story
On the mist-kissed slopes of the Apaneca Illamatepec Mountain Range, where the air is laden with the whispers of coffee blossoms, a hidden gem emerges—Caramba Cafe, stewarded by the visionary producer Fernando Alfaro. Nestled at 1,350 meters in Concepcion de Ataco, this coffee haven is a sanctuary where Bourbon and Pacas varieties thrive. The heartbeat of this lot is a meticulous 192-hour Anaerobic Natural process, an alchemical dance that unlocks latent qualities within the beans, elevating them to a symphony of flavors.
Bean Identity
| Region | Apaneca Illamatepec, El Salvador |
| Producer | Fernando Alfaro (Caramba Cafe) |
| Process | Anaerobic Natural (192 Hours) |
| Varietal | Bourbon, Pacas |
| Altitude | 1360 MASL |
| Roast Level | Espresso Roast |
Roast Philosophy
Roasted specifically for Espresso, our profile aims to highlight the complex sweetness and body developed during the extended anaerobic fermentation. We carefully develop the roast to caramelize the sugars, enhancing the lactic mouthfeel while preserving the vibrant pineapple and winey acidity that defines this unique terroir.
Sensory Profile Deep Dive
In the cup, El Cocal unveils a sensory masterpiece—an exploration of sweetness and complexity.
- Aroma: A rich bouquet of ripe stone fruits and a hint of winey fermentation.
- Body: A creamy, complex body with a distinct lactic texture that coats the palate.
- Acidity: Vibrant and structured, reminiscent of tropical pineapple brightness.
- Notes: A melange of Stone Fruit, bright Pineapple burst, sophisticated Merlot, and a lingering Sweet & Complex profile.
- Finish: A long, pleasant lactic aftertaste that leaves a lasting impression of tropical sweetness.
Degassing Advice (Expert Tip)
Due to the intense 192-hour fermentation, this coffee benefits significantly from resting. We recommend allowing these El Salvador Coffee Beans to degas for 10 to 14 days post-roast date. This patience rewards you with a smoother, more transparent espresso shot.
Brewing Guide
This roast is optimized for espresso extraction. Our recommended starting recipe for a complex double shot (1:2 ratio):
- Dose: 18.5 grams in
- Yield: 37 grams out
- Time: 27-31 seconds
- Temperature: 93°C
To fully capture the lactic texture and fruit notes, pair these beans with a high-precision grinder from our Home Espresso Grinders collection.
Fernando Alfaro's passion is evident in every sip. It's a story of meticulous care and a celebration of the unique terroir of El Salvador. Explore more exotic origins in our Specialty Coffee Beans collection.
Experience the alchemical dance of flavors.
