I’ll begin the post the same way as I did the first time I published a review about the trio from Gringo:
“This is another trio from Gringo Nordic Coffee Roasters, last time I tried their trio was a Colombian. This time I’m trying out their El Salvadorian, it’s all from the same farm and they have been differently processed. We got one Washed, one White Honey, and one Barrel fermented Honey.” Today’s review is about the White Honey!
This might be one of the coffees that have the most milk chocolate notes to it. It’s very rich in its Sweetness and has some crazy chocolate flavors. Honey-process is a favorite of mine and I always get intrigued to see what kind of coffee I get, this was a really fun surprise! Tastes really sweet!
Cupping notes for El Salvador White Pacamara:
Pour Over for El Salvador White Pacamara:
20 g coffee
300 g filtered water
50 g blooming 45 seconds
92 degrees Celsius
1) Pour 60g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 60g of water.
3) 1 minute and 30 seconds in, begin your third pour of 60g of water.
4) 2 minutes and 15 seconds in, begin your fourth pour of 60g of water.
5) 3 minutes in, begin your fifth pour of 60g of water.
6) Stop the dripper at 3 minutes and 30 seconds.
*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.
El Salvador White Pacamara Review:
A super-rich milk chocolate note here! It’s pleasant and might be the best of the trinity! I would really recommend you try this one if you have the chance. It’s easy and it tastes really well! The 4:6 method is an easy choice, the best balance to give the coffee the correct amount of sweetness and acidity.
The rating is only based on taste and quality and is not based on price.