Saul Murcia | El Salvador
Vibrant & Fruity
Honeydew & Green Grape
Grind & Brew Guide
Brew & Grind Guides
☕ Grind Guide
Choose the grind that matches your brewer. Each grind is dialled to bring out balance, sweetness and clarity.
| Grind Type | Best For | Texture | Description |
|---|---|---|---|
| Whole Freshest | Home grinders | Whole beans | Maximum freshness & full control. Grind right before brewing. |
| Espresso | Espresso machines | Fine (table salt) | Calibrated for a rich, syrupy shot and balanced crema under pressure. |
| Stovetop | Moka pot / stovetop | Medium-fine | A touch coarser than espresso for gentle pressure and chocolatey body. |
| Filter | Pour over, batch, Aeropress | Medium | Clean, balanced cups that highlight origin character. |
| Plunger / Cold Brew | French press / cold brew / immersion | Coarse (sea salt) | Slow, even extraction for a smooth, rounded brew. |
🔧 Brew Guide
| Method | Ratio | Brew Time | Water Temp | Pro Tip |
|---|---|---|---|---|
| Espresso | 1:2 (e.g. 20g → 40g out) | 25–30 sec | 93–95 °C | If the shot runs fast, go finer; if it chokes, go coarser. |
| Stovetop (Moka) | ~1:8 | Until gentle gurgle stops | 90–94 °C | Start with hot water to reduce bitterness; remove from heat early. |
| Filter / Pour Over | 1:15 (20g → 300g) | 2.5–3.5 min | 92–94 °C | Pour in slow circles; aim for flat bed and even drawdown. |
| Plunger / French Press | 1:14 | 4 min | ~93 °C | Stir, steep, skim the crust, then press slowly for a cleaner cup. |
| Whole Beans | — | — | — | Grind immediately before brewing to capture aromatics. |
Water quality matters. If possible, use filtered water (~75–150 ppm). Taste and tweak: finer grind = slower/stronger, coarser = faster/lighter.
COFFEE INFORMATION
High in the mountains of Chalatenango, El Salvador, Saul Murcia grows Pacamara at Finca El Aguacate, around 1,650 metres above sea level. This particular lot comes from Las Ventanas and is naturally processed, with the coffee cherries dried intact around the seeds. This method can bring out an especially expressive, fruit-led character.
Pacamara, a cross between Pacas and Maragogipe, is known for its unusually large beans and distinctive cup profile. In Saul’s hands, it delivers a coffee that feels both playful and precise. Expect the fresh sweetness of honeydew melon and the crisp, juicy character of green grape, rounded out by a bright finish that keeps you coming back for another sip.
This coffee is a natural fit for our Vibrant & Fruity category- a chance to experience the personality of Pacamara, the influence of processing, and the character of coffee grown high in the mountains of El Salvador.
Country/Region:
Elevation: 1650 masl
Coffee Varietal: Pacamara
Coffee Process: Natural
Harvest Year:
BREW RECIPES
SOURCING PHILOSOPHY
We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.
VARIETAL DESCRIPTION
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