The name says it all: This coffee is a symbol of resilience. After a devastating coffee rust epidemic, eleven courageous producers in the Apaneca-Ilamatepec region joined forces. Their goal: To revitalize coffee cultivation in El Salvador – consistently organic, with a focus on the highest quality and radical transparency.
What's special about it: From origin to cup
What makes this coffee so unique is the journey it takes. We prioritize maximum sustainability in transportation. The coffee doesn't reach its destination port of Le Havre by container, but by sailing ship to minimize its ecological footprint.
Certified organic quality & permaculture
The Phoenix coffee is not grown in monocultures, but in a complex shade tree system. This protects the delicate plants, promotes biodiversity, and conserves the volcanic soil of Ahuachapán. Organically certified coffee, 100% organically grown – without pesticides, in harmony with nature.
Resilience: The project demonstrates how modern agriculture and ecological responsibility go hand in hand.
Flavor profile: Mild, round & harmonious
The washed bottling process gives Phoenix sparkling wine an impressive clarity. The volcanic soil at an altitude of 1,200 meters lends it a fine texture.
Aroma: Elegant sweetness, floral nuances and a hint of stone fruit.
Body: Velvety and balanced.
Aftertaste: Clean, pure, and pleasantly long-lasting.
| Certification | organic, fair_trade |
|---|---|
| Taste | chocolatey |
| Processing | fully washed |
| Roast | medium roast |
| Properties | Direct import, Single Origin / Single Variety |
| Nuances | Whole milk chocolate, caramel, orange |
| Intensity |
Medium
|
| Suitability | Fully automatic, portafilter, Espresso maker, French Press, filter |
Fully automatic coffee machine (Café Crème)
Grind size: Medium (slightly finer than standard)
Amount of coffee powder: 9–10 g
Water quantity: 120–150 ml
Brewing temperature: 92 °C
Taste: Soft, sweet, light fruity notes, nutty chocolate
Filter coffee (V60, Chemex, Kalita)
Grind size: Medium (fine sea salt)
Dosage: 18 g coffee to 250 ml water
Water temperature: 92–94 °C
Brewing time: 2:30–3:00 minutes
Pouring technique: Blooming with 30 g of water (30 seconds), then pouring in intervals.
Flavor: Caramel, red fruits, almond
Espresso:
Grind setting: Fine
Dosage: 18 g In – 42 g Out
Water temperature: 93 °C
Brewing time: 27–30 seconds
Flow rate: 1.4–1.6 g/s
TDS: 9.0–10.0%
Flavor: Hazelnut, milk chocolate, mild fruit acidity
| Brewing temperature | 90-94°C |
|---|---|
| Dosage recommendation | 7-12 g / 140 ml |
| Origin country | El Salvador |
|---|---|
| Region | Apaneca Ilamatepec |
| Altitude | 1200 Meter |
| Plant | Arabica (Tabi, Castillo ) |
| Processing method | fully washed |
| Harvest season | Dezember - März |
| Microbial properties | nicht vorhanden |
|---|---|
| Storage information | Kühl (nicht im Kühlschrank lagern, so lang nicht in Vakuum o.ä. verpackt), Trocken, vor Luft und vor Licht geschützt |
| Durability | ca. 12 Monate |
| Nutritional values | Röstkaffee ist nicht kennzeichnungspflichtig (EU-VO 1169/2011 Anhang V) |
| Allergens | Keine Allergene vorhanden (EU-VO 1169/2011 Anhang II) |
| GMO | nicht vorhanden |
| Ochratoxin A | < 5 μg/kg (EG-VO 1881/2006 - Anhang - Abschnitt 2.2.4. |
| Nitrogen content | nicht vorhanden |
| Sensitive consumers | Kinder und schwangere Frauen |
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