Gold Bean Coffee – El Salvador has the taste of chocolate and jasmine, low acidity of green apple with a long citrus aftertaste. Intense aroma of chocolate and malt. Full and creamy body. The coffee is processed by the honey method, which means that the bean is dried with a little coffee pulp. It is not honey according to which this method of processing coffee beans has its name.
Origin: El Salvador is single origin coffee processed with honey method. Single origin coffees from Gold Bean are selected by quality experts and tasters, which is why we obtain the most interesting coffees from exceptional coffee countries and regions. Farmers get paid more for such exceptional quality than is usual through Fairtrade.
Processing: honey method
Roasting: level 3, espresso roasting curve (1 – light, 2 light / medium, 3 – medium, 4 – medium, 5 – medium / dark, 6 – dark)
Grinding: medium / medium hard beans
Our experience: Gold Bean Coffee – El Salvador is a high-quality coffee with a changing taste of acidity, caramel to dark chocolate.
Good advice: The best way to enjoy every coffee is to grind it properly. El Salvador coffee requires medium-fine grinding, on a scale from 1 to 10 (1 finest, 10 coarsest) about grade 3-4, depending on the type of grinder and its wear. In espresso machines, we recommend setting the grinder to the finest grind and only if the coffee flows slowly use a coarser grind. It is best to enjoy freshly roasted coffee beans – best 2 weeks to two months after roasting (depending on the storage of raw and roasted coffee, when storing raw coffee in a vacuum from the farm to the roaster and proper packaging after roasting, even roasted coffee can maintain freshness for several months). You can find more about proper coffee preparation on our Coffee Advice page.
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