Finca San Jose has been operating since 1970 in El Salvador. Since this date, they’ve focused primarily on specialty coffee production through sustainable methods. They’ve also continued to focus on our commitment to the care of the environment and the development of the local community. They have been certified by Rainforest Alliance and hold a rating of 95.75% on average.
About the People
A third generation coffee farmer, Karla is a specialty coffee producer at Finca San Antonio Amatepec in El Salvador. She’s currently working on her M.S., Geography degree at Virginia Tech, and is an important part of the global specialty coffee community. Through talks, articles and interviews, Karla is constantly talking about transparency in the coffee world and speaking for coffee producers. Karla collaborates with her aunt, Maritza, and together they produce some of the finest coffees. While Karla is at school, one of her two sisters, Daniella, takes care of the farm and is an integral part of Finca San José.
This coffee offers a very smooth cup with a nicely rounded body. Milk chocolate and toasted nuts are the main impressions of this coffee. Any one who enjoys a classic coffee flavour will enjoy this cup, it is one that you can drink every day without tiring of the balanced and delicious flavours.
This coffee is a light roast. The beans have been very carefully farmed and processed so a light caramelization is the best method to respect the origins. This highlights the already delicious flavours that are inherent to the bean.
|Brewing Method||Coffee to Water Ratio||Coffee Dose||Water||Grind*based on EK43||Time||Temperature|
|Drip||1:26||84-91g||2.2 liters||7, moderately coarse||Depends on the machine||195-205°F(90.5-96°C)|
|French Press (2 Cup)||1:17||18-20g||300-350g||11, very coarse||3:00-4:00||195-205°F(90.5-96°C)|
|Pour Over||1:14||25-27g||350-400g||8-8.5, coarse||2:30-3:30||195-205°F(90.5-96°C)|
|Siphon||1:14||25-27g||350-400g||7, moderately coarse||1:45-2:20||195-205°F(90.5-96°C)|
|Chemex||1:15||45-50g||700-750g||8-8.5, moderately coarse||5:00-6:00||195-205°F(90.5-96°C)|
|Espresso||Varies greatly||6.5-20g||21-42g||1-2, very fine||20-35 seconds||185-204°F(85-96°C)|