El Salvador Alfaro Medium Roasted Specialty Coffee

Alfaro — El Salvador (Ahuachapán)
Alfaro is a shade-grown, single-origin Arabica from the Apaneca–Ilamatepec volcanic range in western El Salvador. This washed Orange Bourbon delivers a gentle, creamy body wrapped in dark chocolate and toffee, opening into honeydew and green-apple brightness as it cools. If you’re hunting for approachable yet distinctive specialty coffee beans that work for both pourover and espresso, this Salvadoran lot is an everyday favorite that still feels premium.

Farm & Origin Story
Cultivated under a living forest canopy, Alfaro’s cherries ripen slowly in cool mountain air. Shade protects topsoil, encourages biodiversity and evens out sugar development inside the fruit—one reason this coffee keeps such steady sweetness from the first sip to the last. Ripe Bourbon cherries are hand-picked, depulped the same day, traditionally fermented, washed in clean water and patio-dried before resting in parchment. That calm, careful workflow preserves delicate aromas and gives you a cup with clarity and confidence.

Taste & Mouthfeel
The opening is cocoa-forward with caramelized sugar tones. Mid-palate brings toffee and a soft, silky texture; the finish brightens to green apple and citrus peel for a clean aftertaste. It’s the rare “crowd-pleaser” single origin: comforting for latte lovers, lively enough for black-coffee purists.

Brewing Recommendations
Filter / V60: 18 g → 300 g at 94 °C, medium-fine. Bloom 30 s (45 g), then steady pulses to finish around 2:30–2:45 for crisp fruit and caramel balance.
Chemex: 25 g → 400 g at 93 °C, medium. A touch more dilution emphasizes toffee and a tea-like finish.
Espresso: 18 g in → 36–38 g out in 26–28 s at 93 °C, 9 bar. Nudge longer if shots feel tart; tighten the grind if they’re flat.

Pairings & Use Cases
Almond croissants, butter shortbread, lemon loaf. Perfect as a house single origin for cafés that want a chocolate-leaning espresso that still pops in Americanos and flat whites.

Quick Tips
• Bump water temp to 95 °C for a deeper, cocoa-richer brew.
• Cold brew at 1:13 for 14–16 h yields a chocolate-forward concentrate that shines over ice.