ABOUT THE COFFEE:

Roast: Medium/Dark

Process: Washed

Variety: Red bourbon arabica

Altitude: Grown 1300 to 1550 meters above sea level on the slopes of the Tecapa Volcano.

Origin: Finca Los Pirineos in Usulután, El Salvador.

Producer: Diego Baraona with Los Pirineos coffee.

Preferred Brewing Method: Pour over, French press or espresso.

TASTING NOTES:

It is a full-bodied coffee with flavors of fudge brownies, dark chocolate, caramel, raspberry jam, candied walnuts, and wafer cookies.

Our founder, Emely Navarro, says this coffee is perfect for someone getting into the specialty coffee world! El Original is very smooth, pairs perfectly with pastries, and doesn’t have too much of an aftertaste.

MAKING ESPRESSO?

El Original was roasted with versatility in mind and makes a great espresso too!

We recommend dialing in with an 18g dry dose, 32g liquid yield for 27 seconds.

The espresso shot tends to be more in the syrupy realm and appeals to the classic or old school espresso aficionados. You’ll taste notes of raisin, blackberry, and oatmeal raisin cookie.