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+87SCA
EL SALVADOR – Toasted with Loring
Sulafat is the star that gives its name to all the coffee lots produced by the Mena brothers in the coffee-growing region of Apaneca – Ilamatepec.
Pago 100% seguro
Recíbelo en 24/48h si compras antes de las 14h
Envío gratis a partir de 35€
Pago fraccionado con Klarna
*Our grind is ideal for a moka pot
+87 - GROUND / 250g (25-30 coffees)
€16,00
TASTING NOTES
Profile: Fruity
Key Descriptor: Yellow plum
Aroma/Flavor: Cane sugar, yellow plum, ripe fruit, biscuit and orange
Key Descriptor: Yellow plum
Aroma/Flavor: Cane sugar, yellow plum, ripe fruit, biscuit and orange
TRACEABILITY
Species: Arabica
Varietal: Bourbon
Crop height: 1,300-1,388 meters above sea level
Sieve: 15/18
Varietal: Bourbon
Crop height: 1,300-1,388 meters above sea level
Sieve: 15/18
CUPPING SCORE
Aroma: 8.50
Taste: 8.25
Acidity: 8.25
Completion: 8.00
Body: 8.00
Balance: 8.25
Overall: 8.25
Cleaning in cup: 10.00
Sweetness: 10.00
Uniformity: 10.00
WHAT ARE SCA POINTS?
Taste: 8.25
Acidity: 8.25
Completion: 8.00
Body: 8.00
Balance: 8.25
Overall: 8.25
Cleaning in cup: 10.00
Sweetness: 10.00
Uniformity: 10.00
TOTAL: 87.50 SCA
WHAT ARE SCA POINTS?
PROCESS
Type of harvesting: Manual-Selective
Process: Cutting edge
Process type: Natural anaerobic
Fermentation: Anaerobic
Drying technique: Sleeping bag
Process: Cutting edge
Process type: Natural anaerobic
Fermentation: Anaerobic
Drying technique: Sleeping bag
ORIGIN: El Salvador
REGION: Apaneca-Ilamatepec
PRODUCER: Mena Brothers
Apaneca is a volcanic mountain range located in western El Salvador, home to the Ilamatepec volcano, one of the most active in the region. The Apaneca-Ilamatepec coffee region has an estimated population of 1.26 million inhabitants and covers an area of 4,289.95 km², with 37 coffee-growing districts, including Santa Ana, Ahuachapán, Juayúa, and Sonsonate. These districts are home to more than 9,740 families that cultivate more than 70,881 hectares of Arabica coffee of the Pacas, Bourbon, Pacamara, Catimores, Casticis, Cuscatleco, and Catuaí varieties.
THE PRODUCER
Emigrating from Galicia in the 19th century, the Mena family initially settled in Guatemala, later putting down roots in El Salvador. Since then, this family has lived linked to coffee growing. Today, six generations later, Jorge, Alfredo and Victor lead the family project.
From their Villa España farm, one of the first farms cultivated by their ancestors, they bring us Sulafat, one of the jewels of their production. This farm, located on the outskirts of the town of Ataco, is where they produce their most special coffees, thanks to the optimal natural conditions, as well as the continuous conditioning work they have been doing for generations
Preguntas frecuentes sobre este café
¿Qué método de preparación es ideal?
Para apreciar al máximo los aromas y matices de Malakabra, recomendamos el método de vertido manual (“pour-over”) con filtro de papel (por ejemplo, V60 o Chemex). Usa agua entre 92 °C y 96 °C, y una proporción de 1 g de café por cada 15 ml de agua. De esta forma obtendrás una taza limpia, equilibrada y muy aromática.
¿Cuántas tazas salen por paquete?
Cada paquete estándar de 250 g de Malakabra produce aproximadamente:
16–17 tazas.
30 tazas.
¿Cuánto dura el café una vez abierto?
Una vez abierto, recomendamos conservar el café en un envase hermético, en un lugar fresco y alejado de la luz directa. Para disfrutarlo en su punto óptimo de frescura:
- Consumir en las primeras 2–3 semanas tras la apertura.
- Hasta 2 meses si se mantiene bien sellado.
¿Se puede usar con cafetera italiana?
¡Sí! Malakabra funciona muy bien en moka (cafetera italiana). Ajusta la molienda a un tamaño medio-fino (más grueso que para espresso, pero más fino que para filtro) y llena el depósito sin prensar excesivamente. Calienta a fuego medio-bajo y retira justo cuando empiece a burbujear para evitar sabores amargos.
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