How to brew this

Suggestion
Ratio
1:2
1:16
Temp
92°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Medium · 5/10
Type
Single origin
Origin
Buenos Aires, Santa Ana, El Salvador
Process
Washed
Tasting notes
Milk chocolateNougatBrown sugar
Species
Arabica
Altitude
1400–1600 masl
Producer
Coffee School Project farmers
Best for
Espresso
About
Washed coffee from farmers of Wildkaffee's own Coffee School Project in Buenos Aires, El Salvador, which trains local farmers and revives former plantations. Medium roast, creamy and chocolatey, for espresso, bean-to-cup machines and moka pot.

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FAQ

Where does El Salvador Coffee School Project come from?

El Salvador Coffee School Project comes from Buenos Aires, Santa Ana, El Salvador. It is a washed coffee. It grows at 1400–1600 masl.

What does El Salvador Coffee School Project taste like?

Wildkaffee lists milk chocolate, nougat and brown sugar.

How do I brew El Salvador Coffee School Project?

Start at 1:2 for espresso or 1:16 for pour-over. Brew it at 92°C (198°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.