The Picacho was named after the volcanic mountain side from where this coffee was farmed in the municipality of Nejapa, San Salvador.
EL CIPRES ESTATE
The Picacho was grown on the ‘El Cipres estate’ where 90 hectares have been dedicated to growing speciality coffee. Using coffee techniques dating back to the 1880’s brought by Columbian farming migrants, the estate is heritage rich. Furthermore blessed with Rainforest Alliance Certification showing a strong dedication to trade.
Can you taste it?
The Picacho has been produced using the unique macerated natural process. The coffee cherries are sealed and marinated in their own juices for 24 hours after picking before being washed and dried on raised beds for a day. This results in a fruity coffee with a heavier cream body. The Picacho boasts flavours of spiced apple and red currant with a creamy finish. Perfectly suited for the crisp winter weather sun.
This is a perfect candidate for multi-use brewing due to its versatillity. As such it is omni-roasted one way for both filter and espresso based drinks. Our picks for this are either the french press/cafetiere or as an espresso base for your milk drinks for extra body.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.