EL SALVADOR Lya Natural
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Working with coffee surrounded with a great wildlife makes everything more intriguing.”
Founder, Coffea Circulor
SCA SCORE 86.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, medium front up heat that declines. Low level of energy throughput to sustain the energy transfer and target a short development time.
|Region||Santa Ana, Ilamatepec Volcano|
|Aroma||Almond, Blackberry, Cocoa|
|Flavor||Caramel, Milk chocolate, Red currant|
|Aftertaste||Honey, Cocoa, Red plum, Long|
|Acidity||Red plum, Malic, Mid|
El Salvador Lya achieved world fame in coffee circles when it took first place in the 2004 Cup of Excellence.
The farm was established in 1932 when Gustavo Vides Valdes named his property in honor of his newly born daughter, Lya. The farm name Bosque Lya translates to – Lya’s forest. This is a land of volcanoes, many of them active, so the soil is rich and fertile whilst the views are often strikingly beautiful and always dramatic. Volcan Santa Ana is the largest but Izalco, with its typical conical shape, is a national icon.
El Salvador Lya performs careful selection where ripe red cherries are handpicked between January and March and taken to a collection point to be hand-sorted by pickers before being taken to the El Borbollon mill. On arrival, the cherries are emptied into separate tanks for different lots from farms around the region.
This is a 96-hectare farm - 64 of which are under coffee, the balance being left as a natural rainforest. However, in many parts of the farm, it is difficult to recognize what is pure forest and what isn’t, since so many shade trees are used. There is an abundance of wildlife including birds such as hummingbirds, orioles and hawks and many migratory species. Mammals include wild cats, armadillos, deer and possum.
There are endless beautiful flowers including colorful rare orchids and epiphytes that grow on the branches of the trees. The views from this farm are jaw-dropping with the mountains and volcanoes of west El Salvador and Guatemala beyond dominating the picture. The towering El Chingo Volcano takes centre stage in this dramatic scene.
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Commandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
Made by El Salvador
Finished in Scandinavia