El Gobiado Anaerobic

El Gobiado Anaerobic

Origin: El Salvador

Notes: Kiwi, Walnut, Dark Chocolate
Freshly Roasted Single Origin Coffee

01 Grind
02 Size
$22.70 USD
$22.70 USD
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03 FREQUENCY:

Why We Love El Gobiado Anaerobic

Kiwi
Walnut
Dark
Chocolate

This combination of orange, yellow and red bourbon varietal is meticulously picked and sorted, and then placed in airtight barrels for 96 hours with selected microbes and carefully controlled temperature to ensure a precise fermentation.

Region
Concepción de Ataco, Ahuachapán
Process
Anaerobic fermentation
Elevation
1300

How To Brew

01 Prepare the Espresso Machine

Ensure that your espresso machine is clean and free from any old coffee residue. Clean the filter and head where the filter attaches to the machine.

02 Measure and Tamp the Coffee Grounds

Measure the right amount of coffee grounds for your espresso shot using a scale. Use a tamper to evenly compact the grounds.

03 Extract the Espresso Shot

ld take around 25-30 seconds for a single shot and 20-25 seconds for a double shot. The espresso should flow steadily in a thick, honey-like stream with a rich crema on top.

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