omni-roast-el-salvador-colibri-simon-and-bearns

Coffee from El Salvador (Colibri)

Dark Chocolate | Red Apple | Hibiscus
€14,90
€43,82kg
incl. VAT | excl. shipping
Fast shipping
Pick-up at the café
Fast shipping
Pick-up at the café

Here's what you should know:

Description & Recommendation for Preparation

Description & Recommendation for Preparation

Taste: Dark Chocolate, Red Apple, Hibiscus

Strength:



Acidity:


Variety: 100% Arabica, Single Origin

The volcanic soils of the Tecapa-Chinameca region in El Salvador provide an excellent base with fertile soils and ideal microclimates for outstanding specialty coffee. Our Colibri offers a pleasant cup profile of dark chocolate, red apple, and hibiscus - perfect for all brewing methods.

Best for:

Portafilter
 Moka pot
 Fully automatic machine

Information about coffee

Information about coffee

Since 1913, Café L’Etranger has embodied the Samayoa family’s coffee-growing tradition. Today, Liza, Ernesto and their son Rodrigo run the farms in the Tecapa-Chinameca volcanic region, where the fertile soil and ideal microclimate provide the perfect conditions for high-quality coffee. The name Colibrí stands for cooperation and mutual support. In addition to its own Pacas coffees, Café L’Etranger processes selected lots from neighbouring farms at its in-house beneficio. Through training, the selective harvesting of ripe coffee cherries, careful processing and joint marketing, the producers achieve higher quality, better prices and stronger long-term economic prospects.
Information about the origin

Information about the origin

 

  • Growing region: El Salvador, Tecapa Chinameca
  • Growing altitude: 1,050 m
  • Processing method: honey
  • Variety: Pacas
Questions about preparation

Questions about preparation

Do you have questions about the correct preparation of your coffee or espresso? Then feel free to send us an email to coffee@simonandbearns.de, contact us via the contact form or speak to us directly in one of our cafés .
Otherwise, here's a quick overview of the different ways to prepare coffee – with links to detailed descriptions. Experiment and discover how wonderfully diverse coffee can be. Enjoy!

Your SIMON&BEARNS Team


portafilter

Most of you will be familiar with portafilter espresso machines from cafés. Here, finely ground coffee is forced through a fine filter basket using high pressure and water. The goal is to obtain a velvety espresso with a rich crema in an extraction time of 25-30 seconds. The espresso can be enjoyed either straight or with various types of frothed milk. Portafilter machines are also available for home use; as a partner of ECM and Profitec, we would be happy to advise you.

French Press

The immersion method gives coffee brewed in a French press a particularly aromatic flavor. Freshly ground coffee is steeped in hot water for about 3 to 5 minutes and then pressed down with the plunger. The slightly coarser filtration method results in a full-bodied coffee taste. This type of coffee maker is also very easy to clean and doesn't require any extra filters.

Aeropress

The AeroPress offers a blend of espresso and filter coffee and is enjoying increasing popularity, especially among travelers. Inspired by the French press, this method avoids the coffee grounds ending up in the cup. Ground coffee is poured into a cylinder with water, allowed to steep for a few seconds, and then forced through the filter paper with high pressure using a plunger. This results in a particularly pure coffee flavor.

Hand filter

The pour-over coffee filter is making a comeback! It's especially popular among followers of the Third Wave Coffee movement (along with the Chemex) for brewing coffee. A filter basket, preferably made of glass or porcelain, is placed on top of a carafe, lined with a paper filter, and hot water is poured over the ground coffee. Important: Dampen the paper filter beforehand to remove any papery taste. This method celebrates a purist approach to coffee preparation, allowing you to focus entirely on the diverse aromas of coffee.


Chemex

Here too, gravity is used to transform coffee into a taste sensation. Light and medium roasts are particularly well-suited to getting the most out of this brewing method. The difference to a pour-over filter is that the Chemex carafe is already shaped like a filter basket at the top and widens at the bottom. This is advantageous because the top end functions simultaneously as a filter basket and spout.

Stovetop kettle

Also known as the Bialetti, it is traditionally used in Italy to brew fresh espresso. Water is heated and forced through a filter at the bottom, pressing it through the ground coffee, so that an aromatic "espresso fountain" flows into the pot. The entire pot sits on a hot stovetop, although electric stovetop espresso makers are also available today. Darker roasts are preferred, but medium roasts are also very well suited for this method.


Filter coffee machine

Filter coffee machines are found in the vast majority of German households and offices. These machines automatically heat water and pour it through a hose system over the ground coffee. The coffee brews slowly and then, using gravity, passes through a filter into a carafe. This allows for quick and large-scale brewing of coffee.


Preparation tips

Chocolatey-fruity coffee delight - A specialty coffee suitable for all preparation methods. Discover the subtle notes of red apple and intense dark chocolate now.

Our coffee from El Salvador

Exceptional coffee specialties - Learn more about coffee cultivation in El Salvador

Learn more

Want to know more about coffee?
Blog

Discover more:
View all