The Cordillera Apaneca is a mountain range in Western El Salvador. The foothills of the range provide perfect, fertile growing conditions for the bourbon varietal.
Apaneca does the basics perfectly: nutty and chocolatey, with a great body and sweetness - the sort of coffee that's great to have around for any occasion. Whether you're using it as espresso or filter, it's got you covered.
Ripe coffee cherries are picked, and sorted to remove any defects. They then pass through a depulper, where the flesh of the cherry is removed, leaving behind a sticky mucilage layer. Next, the beans are fermented, and the mucilage layer breaks down, leaving a clean coffee bean behind. The beans are then carefully dried, resulting in a clean-tasting coffee with natural sweetness and complexity.
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With a thick, creamy body and notes of toasted nuts, what's not to love? Apaneca is an easy-drinking coffee, which stands up well to milk, but can hold its own black.
EL SALVADOR - APANECA
18g in, 36g out, extracted over 27(±3) seconds.
35g coffee, 150ml water, brewed in 1:30. Dilute to taste with 150-200ml water.
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Apaneca coffee offers a rich flavour profile with tasting notes of hazelnut, plum, and milk chocolate. Its smooth and well-balanced body makes it a delightful choice for coffee lovers seeking a coffee with subtle sweetness and depth of flavour.
Apaneca coffee is sourced from the Cordillera Apaneca, a mountain range in Western El Salvador. The coffee is grown in the fertile foothills of this region, where the high elevation and volcanic soil provide ideal conditions for cultivating the bourbon varietal.
Although both Apaneca and Bosque Lya coffees share similar tasting notes of hazelnut, plum, and milk chocolate, they come from different regions in El Salvador. Apaneca coffee is grown in the Cordillera Apaneca, a volcanic mountain range known for its fertile soil and perfect growing conditions.
Bosque Lya comes from Santa Ana, which has a distinct ecosystem, with shade-grown coffee contributing to its unique flavour. While both coffees exhibit similar tasting notes, their different growing environments lead to subtle variations in their flavour profiles.
Apaneca coffee has a medium roast intensity, which allows its natural flavours of hazelnut, plum, and milk chocolate to shine without overwhelming the palate. This roast level strikes a perfect balance, creating a smooth and rich coffee suitable for a variety of brewing methods.
To bring out the best in Apaneca coffee, we recommend using a pour-over method or using a drip coffee maker which provides a smooth and flavourful cup of coffee. Use fresh coffee and a medium grind size for optimal results.
Apaneca coffee is unique due to its origin in the Cordillera Apaneca, a region known for its volcanic soil, high altitude, and ideal growing conditions for the bourbon coffee varietal. The nutrient-rich soil, combined with the region’s microclimate, imparts distinctive flavour characteristics to the coffee, resulting in its rich-tasting notes of hazelnut, plum, and milk chocolate. This terroir gives Apaneca coffee a special place in El Salvador’s coffee landscape.
Everyone's setup is unique, but here are some good starting points.
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