El Salvador Finca La Reforma

El Salvador Finca La Reforma

Regular price$18.50
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From the slopes of the Ilamatepec volcano, the Álvarez family has produced exemplary coffees from Finca La Reforma since 1892.

With over a century of experience they continue to seek greater diversity in profiles. A few years ago this hunt led to bringing seeds from Africa of the famed Kenya variety SL-28 to grow at La Reforma.

The result is a soaring taste profile of Lychee, Caramalised Fig and Chocolate, a falvour combination otherwise unheard of from El Salvador.

Tasting Notes
Lychee, Caramalised Fig & Chocolate

Suitable For
All brew methods

Region
Apaneca Ilamatepec

Producer
Alvarez Family

Process
Natural

Varietal
SL-28

Roast Degree
Light Roast

Roasted on
Loring S15 Falcon

Orders placed before 1pm will be dispatched on the day, while orders placed after 1pm will be sent the following business day.

Our standard shipping is via Australia Post, which provides the below estimations of delivery times:

Metro 3-6 business days

Country 3-10 business days

For further shipping information, please see our FAQ

Grind your coffee on demand
This is the most significant improvement you can make to brewing coffee. The moment coffee beans are ground, they begin to lose their potency due to the process of oxidisation. 

Use quality water
Depending on the brewing method, brewed coffee is somewhere between 90 and 99% water. This means that the quality of water has a massive impact on the resulting extraction. Some brewers recommend pure spring water, while others prefer some degree of mineralisation. At minimum, ensure that your water is as pure as possible, with a hardness of no more than 80ppm.

Espresso Brewing Tips
Begin using your coffee beans no sooner than 7 days after their roast date and consume them within 21 days of roast date. Peak flavour development for espresso occurs at around the 10 to 14 day mark for most of our coffees. 

For a baseline brewing recipe, use the following as a starting place:
Dose - 20g
Yield - 40g
Time - 28 to 32 seconds

The older the coffee is, the longer an extraction time it will require to exhibit its expected flavour profile. 

Pour over/French press/Stovetop Brewing Tips
Begin using your coffee beans from 3 days after their roast date, and consume them within 14 days of their roast date. Peak flavour development for alternative brewing occurs at around the 7 to 10 day mark for most of our coffees. 

Select our single origin, lightly roasted coffee beans for alternative brewing methods, particularly if you like black coffee and/or experiencing the distinctive sensory characteristics of each bean. 

For a baseline recipe, we recommend a brewing ratio of 1:15 in pour over and French press. See our brewing guides for more specific details. 

What grind type should I select?

Whole Beans
Coffee will be provided as beans. A grinder will be necessary to make use of them.

Espresso - Commercial
Coffee will be ground for use in commercial espresso machines.

Espresso - Home
Coffee will be ground for use in domestic espresso machines that do not have an inbuilt grinder.

Pour Over/Filter
Coffee will be ground for use in a pour over or filter apparatus such as a V60 or Melitta. 

Aeropress
Coffee will be ground to achieve an Aeropress brew similar in extraction to that of a pour over filter or plunger style coffee.  The Aeropress is extremely versatile and an espresso style brew can be achieved if coffee is ground fine enough.  To achieve an espresso style brew on an Aeropress select the Espresso - Home grind instead.
 
Plunger/French Press/Cold Brew
Coffee will be ground for use in a French Press. Also select this option for making full immersion cold brewed coffee. 

Cold Drip
Coffee will be ground for use in a cold drip apparatus such as a Yama or Tiamo brewer. 

Short Term Storage
Store your coffee in its original packaging in a cool, dry, temperature-stable place where the coffee will not be exposed to light; a cupboard is a good choice. 

Long Term Storage
To store coffee beans for a prolonged period of time a freezer proves most effective at delaying the decay of its freshness; with a couple of caveats:

1) Ensure that the coffee packaging is absolutely sealed airtight (coffee beans are porous and can absorb undesirable compounds/organic matter in contact with them).

2) If you grind or extract your coffee at anything besides room temperature, you will experience difficulty in obtaining consistency in your extraction, so it is usually a good idea to let beans that you’ve stored in the freezer come back to room temperature before grinding them.

3) Your beans will also be negatively affected by being defrosted and then refrozen, so you should only allow the amount that you want to use to warm up.

We believe the above suggestions provides practical storage advice that maintains a reasonable amount of flavour for pre-ground coffee.  Technically speaking, if you must achieve the absolute best flavour result from coffee stored in the freezer then there is more to the story than this.  See our FAQ for additional information.

    NB: Studies have shown that the least effective means of prolonging the freshness of coffee is storage in the fridge and we therefore recommend against this.