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Flair 58x – Heaven of manual espresso

 

Make a perfect manual espresso with the Flair 58x.

The Flair 58x, a fully-manual espresso press, made for professionals. This coffee machine  is made for maximizing the quality and workflow of your homemade espresso. With the 58mm industry standard portafilter and a robust frame with a T-grip lever, you will have a full experience of manual espresso extraction. You can also check the Flair 58, the electric version, with a preheat controller added.

 

This item: Flair 58x - Manual "Espresso" Maker
509,00
509,00

Flair 58x Manual “Espresso”

Flair 58x is a fully-manual, non-electric version of the Flair 58. This model is a professional grade lever espresso press that is focused on maximizing the workflow and the espresso from at-home extractions. The 58x features Flair’s first industry standard 58mm portafilter as well as a more robust frame and lever for ease of extractions at higher pressures. As this version is completely non-electric, customers can preheat and engage in thermal management using the open preheat cap. Flair’s new valve plunger, which includes a puck screen, also ensures there is no need to remove the stem to add your brew water, further enhancing your workflow!

The Flair 58x is the gold standard in manual espresso from Flair – just in a completely non-electric version. Unlock the potential of your espresso.

The Flair 58x comes available in two variations that customers can choose between:

  • Our base model with a chamfered, low-flow 18 gram basket for ease of dialing-in
  • Our additional basket model that includes an additional straight-walled, high-flow 18-gram basket

The low-flow 18 gram basket is perfect to any home brewer’s kit, and allows for a dose range between 16-22 grams. This low-flow basket, when compared to the standard straight-walled basket, allows for an easier dial-in process by allowing a grind that is coarser for proper extractions, thereby increasing the overall compatibility with a range of grinders. The high-flow basket will require a grind that more closely mimic’s a commercial machine.

The Flair 58x will be upgradable to the electric version of the Flair 58. However, these upgrade kits will include electronics as well as all-new brewing head.

Details

Weight 12 lbs
Dimensions 20 × 14 × 6 in
Assembled Dimensions 14L x 7.5W x 11.5H (lever down) 24.25H (lever up)
Assembled Weight 8 lb

 

In the box

  • Flair 58 Base
  • Flair 58 Lever Assembly
  • Flair 58x Brew Head with Valve Plunger
  • Flair 58 Pressure Gauge with Stainless Steel Stem
  • Puck Screen
  • 58 mm Portafilter and 16-22 gram basket (additional high-flow basket available)
  • 58 mm Tamper
  • Flair 58x Preheat Cap
  • Flair 58 Drip Tray
  • Flair 58x Quick Start Guide

 

Features

 

Fully-Manual, Professional Grade, Lever Press

  • Handcraft café-quality espresso at home
  • Manual process and integrated pressure gauge for precise brew variable control
  • Immediate feedback while brewing allows for real-time adjustments

Professional Grade 58mm Barista Portafilter 

  • Wooden handle for advanced ergonomics
  • Use any standard 58mm portafilter basket, tamping & distribution tools
  • Mirror dialing-in process of specialty coffee industry

Enhanced Usability

  • Wide base for stability during extractions
  • Elongated lever for ease of pulling at higher pressures
  • T-grip for lever comfort and control
  • Advanced mechanical workflow allows for rapid-fire extractions

Premium Build with Elegant Finishes

  • Stainless steel components for a plastic-free brew path
  • Die-cast aluminum frame to withstand years of extractions
  • Metal components backed by limited 5-year warranty
  • Deluxe wooden accents

 

Weight 3600 g
Dimensions 19 × 36 × 29 cm

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Description

Flair 58x - Heaven of manual espresso

 

Make a perfect manual espresso with the Flair 58x.

The Flair 58x, a fully-manual espresso press, made for professionals. This coffee machine  is made for maximizing the quality and workflow of your homemade espresso. With the 58mm industry standard portafilter and a robust frame with a T-grip lever, you will have a full experience of manual espresso extraction. You can also check the Flair 58, the electric version, with a preheat controller added.  
40mm conical grinding wheels Micrometric and macrometric adjustments Clear indications thanks to markings Integrated scale Easily programmable doses For espresso and "slow coffee" For more product information : Baratza Sette 270 Wi product sheet40mm conical grinding wheels Micrometric and macrometric adjustments Clear indications thanks to markings Easily programmable doses Digital display on the front For espresso and "slow coffee" More info : Sette 270 product sheet
  • Tasting notes : Raspberry, Candied Orange, Bergamot
  • Aromatic profile : Fully flavored, intense and tick
Coffee Origin: Colombia SCA SCORE : 90+ Country: Colombia Region of origin: Risaralda Plantation altitude: 2000m Harvest: manual, selective, triple selection Process : Carbonic Macération & Natural process Paul, the coffee producer,  owns two farms in the department of Risaralda, a located near the town of Santuario in about 2000m above sea level then the other in Marsella, 1750m. He started in the world of coffee in the 80s as a barista. It's after a trip in Colombia that he decided to completely change of life and start the adventure of coffee producer. It is with great passion and patience that Paul and his son Kevin continue to push the limits of specialty coffee excellence.
  • Tasting notes : Cocoa, raisins and Kiwi
  • Aromatic profile : Creamy body with some kiwi acidict notes and intense body
Coffee Origin: Kenya This region of Kenya was actually a colonial settlement, it saw the eviction of many locals to establish coffee plantations. The families who chose to stay, became squatters and worked on the settlers’ coffee farms and only after Kenya’s independence in 1963 did the settlers sell of the coffee plantations to the local co-operative societies before leaving the country. SCA SCORE : 87 Country: Kenya Region of origin: Machakos Plantation altitude: 1450 m Harvest: manual, selective, between May and the end of June. Process : Natural The acidic soil of the region provides excellent conditions for growing coffee. The method of  doing Natural processed coffee is one of the oldest when it comes to the processing of coffee and is popular in dry climates. The Natural coffee process consist on drying coffee cherry and as such requires little to no water. Ripe coffee cherries are harvested and laid out on raised coffee beds where they are raked and turned frequently to maintain an even drying. In this process the sugars and flavours of the cherry itself are imparted to the bean contributing to a natural coffee characteristic.  
Content

Flair 58x Manual "Espresso"

Flair 58x is a fully-manual, non-electric version of the Flair 58. This model is a professional grade lever espresso press that is focused on maximizing the workflow and the espresso from at-home extractions. The 58x features Flair’s first industry standard 58mm portafilter as well as a more robust frame and lever for ease of extractions at higher pressures. As this version is completely non-electric, customers can preheat and engage in thermal management using the open preheat cap. Flair’s new valve plunger, which includes a puck screen, also ensures there is no need to remove the stem to add your brew water, further enhancing your workflow! The Flair 58x is the gold standard in manual espresso from Flair – just in a completely non-electric version. Unlock the potential of your espresso. The Flair 58x comes available in two variations that customers can choose between:
  • Our base model with a chamfered, low-flow 18 gram basket for ease of dialing-in
  • Our additional basket model that includes an additional straight-walled, high-flow 18-gram basket
The low-flow 18 gram basket is perfect to any home brewer’s kit, and allows for a dose range between 16-22 grams. This low-flow basket, when compared to the standard straight-walled basket, allows for an easier dial-in process by allowing a grind that is coarser for proper extractions, thereby increasing the overall compatibility with a range of grinders. The high-flow basket will require a grind that more closely mimic’s a commercial machine. The Flair 58x will be upgradable to the electric version of the Flair 58. However, these upgrade kits will include electronics as well as all-new brewing head.

Details

Weight 12 lbs
Dimensions 20 × 14 × 6 in
Assembled Dimensions 14L x 7.5W x 11.5H (lever down) 24.25H (lever up)
Assembled Weight 8 lb
 

In the box

  • Flair 58 Base
  • Flair 58 Lever Assembly
  • Flair 58x Brew Head with Valve Plunger
  • Flair 58 Pressure Gauge with Stainless Steel Stem
  • Puck Screen
  • 58 mm Portafilter and 16-22 gram basket (additional high-flow basket available)
  • 58 mm Tamper
  • Flair 58x Preheat Cap
  • Flair 58 Drip Tray
  • Flair 58x Quick Start Guide
 

Features

  Fully-Manual, Professional Grade, Lever Press
  • Handcraft café-quality espresso at home
  • Manual process and integrated pressure gauge for precise brew variable control
  • Immediate feedback while brewing allows for real-time adjustments
Professional Grade 58mm Barista Portafilter 
  • Wooden handle for advanced ergonomics
  • Use any standard 58mm portafilter basket, tamping & distribution tools
  • Mirror dialing-in process of specialty coffee industry
Enhanced Usability
  • Wide base for stability during extractions
  • Elongated lever for ease of pulling at higher pressures
  • T-grip for lever comfort and control
  • Advanced mechanical workflow allows for rapid-fire extractions
Premium Build with Elegant Finishes
  • Stainless steel components for a plastic-free brew path
  • Die-cast aluminum frame to withstand years of extractions
  • Metal components backed by limited 5-year warranty
  • Deluxe wooden accents
 

Sette 270Wi

The Baratza Sette 270 Wi is the first-ever home grinder offering grind-by-weight functionality directly into your portafilter or grounds bin. Dosage is calculated and controlled automatically by a precise digital scale utilizing Acaia weighing technology The i in Wi stands for intelligent – the grinder quickly calculates and self-adjusts after changes in coffee bean or grind size. It also includes Bluetooth connectivity so that you can pair your Sette 270Wi with Acaia’s Sette Updater app on iOS to ensure timely updates if a change to the software is made. The revolutionary gearbox and burrset design provide fast grinding and minimal waste, with an integrated adjustment assembly offering you 30 macro steps of adjustment plus 9 marked settings of stepless micro-adjustment for responsive grind setting changes. Explore different brewing methods with a convertible device holder that allows for hands-free grinding, into a portafilter, the included grounds bin, or most popular brewing devices. The Sette 270Wi handles your ground coffee with consistency every step of the process. We encourage you to support a Baratza reseller in your community or online, where you will find optimum pricing for our grinders.

270WI SPECIFIC

  • The "i" in 270Wi stands for intelligence - the grinder now quickly calculates and predicts the stop point when you change your grind setting, beans, or dose weight. This eliminates the need to adjust the offset.
  • The new 270Wi maximizes its built-in Acaia high precision scale by filtering unpredicted vibrations that could affect dosing accuracy, such as door closures, footsteps, unsteady surfaces.
  • A "quick burst" feature allows you to add small increments of coffee to your final dose after the grinder has stopped.
  • In the event of a software update, it can be installed wirelessly via the integrated Bluetooth using Apple phone or tablet.
  • Recent versions of the Sette 270W are upward compatible to the Sette 270Wi, by purchasing and installing the new 270Wi Display panel and then updating the software via an Acaia App.

GRINDING MECHANISM

The Sette Series has, at its core, a revolutionary grinding mechanism that produces game-changing performance. Key aspects of this innovative mechanism include:
  1. Straight-thru vertical grinding of the beans (highly efficient and results in minimal residual coffee in the system).
  2. Rotation of the outer ring burr (with twice the surface area of the cone burr) along with proprietary tooth geometry, produces grinding thru-put that is two to three times that of others in its class.
  3. Proprietary gear box (planetary + crown gear) that maximizes efficiency of torque transfer, resulting in lower power consumption and much less heat.
  4. Powerful DC motor for maximum starting torque and efficiency, resulting in cooler operation.

BURRS & BREWING METHODS

Manufactured by Etzinger in Liechtenstein, the Sette 270Wi is built with 40mm conical S1 burrs, which produce weight-based espresso grind, as well as grinding for manual brewing requiring a finer grind range (e.g.weight-based Aeropress and Hario V60). They grind coffee at 3.5g to 5.5 g/sec. depending on the roast and the setting. The burrs are durable and will remain sharp for many years. The clever design of the Sette Series burr assembly offers you, the user, the ability to exchange the cone burr in less than a minute with no tools and no recalibration. Check this video from about 30 seconds in to see how easy it is to make the switch.

CONVERTIBLE DEVICE HOLDER & GROUNDS BIN

A built-in convertible holder, unique to the Sette Series, allows you to grind directly into your portafilter, the supplied grounds bin, or most of the popular brewing devices (V60, Clever, Kalita, etc.). The rubber sleeves on the arms are fully rotational allowing you the option to position them in a way that best suits the tool/brew-method you are using. The arms can accommodate portafilters from sizes 49mm to 58mm and the holder includes an integrated hook for stability. The Sette’s grounds bin is made from an anti-static plastic, with a molded spout for easy pouring into your preferred brewing device. It has a usable capacity of 160g (Med Roast).

ACAIA - (WEIGHT-BASED DOSING)

This grinder was designed with a built-in scale using the weighing technology of Acaia, giving precise and accurate weight-based dosing, and a 10th of a gram sensitivity. The 270Wi has the revolutionary ability to grind by weight directly into a portafilter - a breakthrough in grinding technology! This unique grinder design responds to the Specialty Coffee user trend of using specific weight based recipes for coffee preparation.

HOPPER

The hopper holds approximately 300-400g of coffee. An innovative bean shutoff feature in the collar permits no-mess, no-fuss hopper removal for changing out beans.

DIGITAL CONTROL PANEL

A user-friendly front mounted control panel has an easy to read backlit LED display. Three programmable buttons allow for grind weight setting within 0.1 gram. Simply press the start button and the Sette automatically delivers precise dosing.

GRIND ADJUSTMENT

The Sette has a macro adjust of 30 steps, grinding from espresso to manual brew. A step-less micro adjust with 9 indicators, allows the user to easily dial in a perfect espresso. The macro/micro mechanism is directly connected to the cone burr resulting in immediate and true grind adjustment.

DIMENSIONS

The Sette Series is designed with a small footprint (like our other models) ideal for home kitchens, offices, brew bars and catering.

CLEANING

The cone burr is easily removable with no tools, making cleaning very easy.

MINIMAL RETENTION

To maximize freshness, the Sette minimizes the ground coffee left in the grinder.

MOTOR of Baratza Sette 270 Wi

A powerful, high torque DC motor drives the Sette. The circuitry is equipped with an automatically resetting, thermal cutoff switch.

Accessories:

(which may be purchased separately)

HOPPER EXTENDER

An extension that can add 275g of capacity to the existing bean hopper. Several extenders can be added to get to the capacity you need.

S2 BURR

We offer a second burr assembly - the S2 burr which provides a broader grind range for a different brewing experience.
Speed To Grind Espresso 3.5g/sec—Manual Brewing 5.5g/sec
Burrs 40 mm Steel by Etzinger
Bean Hopper Capacity 10 oz (300-400 g)
Grounds Bin Capacity 5.5 oz (160g)
Weight 7lbs (3.2 kg) for the Baratza Sette 270 Wi
Dimensions WxHxD (cm) 13 / 40 / 24
Power Rating 220-240VAC 50/60 Hz, 240W 1.6A, class I 100-120VAC 50/60 Hz, 200W 2.6
Safety Listing UL/CSA/CE/EK
Designed & Engineered Seattle, WA, USA
Manufactured & Assembled Taiwan for  the Baratza Sette 270 Wi
Discover our histoty : https://delasierracafe.com/shop/abous-us/ Facebook : https://www.facebook.com/delasierracafe Instagram : https://www.instagram.com/delasierracafe/?hl=en

THE SETTE 270 SETS THE STANDARD FOR HIGH PERFORMANCE HOME ESPRESSO GRINDERS.

Baratza Sette 270 : Offering 30 responsive macro-adjustments plus 9 marked settings of stepless micro-adjustment to let you dial in your shots time after time. These are directly connected the ground-breaking Sette series gearbox technology to provide near zero retention and a quick-accessible cleaning and maintenance process. The front mounted control panel with backlit LED display is user-friendly. Easy programmable buttons allow for grind time settings within 0.01 second and you can save up to 3 different dose preferences. The grind quality on the Sette 270 covers a wide breadth of styles and with the convenient convertible device you can go from grinding into your portafilter to grinding into the included anti-static bin or most of the popular single-cup brewing methods. We encourage you to support a Baratza reseller in your community or online, where you will find optimum pricing for our grinders.

CONVERTIBLE DEVICE HOLDER & GROUNDS BIN

A built-in convertible holder, unique to the Sette Series, allows you to grind directly into your portafilter, the supplied grounds bin, or most of the popular brewing devices (V60, Clever, Able Kone, etc.). The rubber sleeves on the arms are fully rotational allowing you the option to position them in a way that best suits the tool/brew-method you are using. The arms can accommodate portafilters from sizes 49mm to 58mm and the holder includes an integrated hook for stability. The Sette’s grounds bin is made from an anti-static plastic, with a molded spout for easy pouring into your preferred brewing device. It has a usable capacity of 160g (Med Roast).

GRIND ADJUSTMENT

The Sette has a macro adjust of 30 steps, grinding from espresso to manual brew. A step-less micro adjust with 9 indicators, allows the user to easily dial in a perfect espresso. The macro/micro mechanism is directly connected to the cone burr resulting in immediate and true grind adjustment.

DIMENSIONS

The Sette Series is designed with a small footprint (like our other models) ideal for home kitchens, offices, brew bars and catering.

CLEANING

The cone burr is easily removable with no tools, making cleaning very easy.

MINIMAL RETENTION

To maximize freshness, the Sette minimizes the ground coffee left in the grinder.

BREWING METHODS

The Sette 270 is exceptional for all brewing methods, from espresso to manual brew.

MOTOR

A powerful, high torque DC motor drives the Sette. The circuitry is equipped with an automatically resetting, thermal cutoff switch.

Accessories:

(which may be purchased separately)

HOPPER EXTENDER

An extension that can add 275g of capacity to the existing 275g bean hopper. Several extenders can be added to get to the capacity you need.

DIGITAL CONTROL PANEL

A user-friendly front mounted control panel has an easy to read backlit LED display. Three programmable buttons allow for grind time setting within 0.1 seconds. Simply press the start button and the Sette automatically delivers precise dosing.

Accessories:

(which may be purchased separately)

HOPPER EXTENDER

An extension that can add 275g of capacity to the existing bean hopper. Several extenders can be added to get to the capacity you need.

S2 BURR

We offer a second burr assembly - the S2 burr which provides a broader grind range for a different brewing experience.
Speed To Grind Espresso 3.5g/sec—Manual Brewing 5.5g/sec
Burrs 40 mm Steel by Etzinger
Bean Hopper Capacity 10 oz (300-400 g)
Grounds Bin Capacity 5.5 oz (160g)
Weight 7lbs (3.2 kg)
Dimensions WxHxD (cm) 13 / 40 / 24
Power Rating 220-240VAC 50/60 Hz, 240W 1.6A, class I 100-120VAC 50/60 Hz, 200W 2.6A
Safety Listing UL/CSA/CE/EK
Designed & Engineered Seattle, WA, USA
Manufactured & Assembled Taiwan for the Baratza Sette 270
Discover our histoty : https://delasierracafe.com/shop/abous-us/ Facebook : https://www.facebook.com/delasierracafe Instagram : https://www.instagram.com/delasierracafe/?hl=en

We present you this Gesha Carbonic Maceration from Colombia.

Paul, the coffee producer,  owns two farms in the department of Risaralda, a located near the town of Santuario in about 2000m above sea level then the other in Marsella, 1750m. He started in the world of coffee in the 80s as a barista. It's after a trip in Colombia that he decided to completely change of life and start the adventure of coffee producer. It is with great passion and patience that Paul and his son Kevin continue to push the limits of specialty coffee excellence.  
About our Brand
De La Sierra is one of the rare brands to master the entire manufacturing process of its product. From supply to final assembly, through the sorting of coffee fruits, the processes, the preparation of grains, the selection… Above all, in order to perpetuate the value chain and allow producers to live decently, De La Sierra always offers farmers a price higher than that of the stock market price… In El Salvador, we are the producers and owners of a 40 hectare coffee plantation. Certainly, at De La Sierra, the coffee beans require the greatest attention. Likewise, the same requirement for finesse and quality applies to all raw materials. Most importantly, in this global approach, at De la Sierra we roast our beans ourselves. A crucial stage, the temperature and duration of which must be established with precision. Roasting guarantees the aroma of coffee and this allows us to offer profiles with unique flavors.
A great story ! Five generations ago, Ines and Petronila acquired some lands on the hills of the Cacahuatique in El Salvador. In the same vein, we decided to continue this legacy by importing this coffee. The plantations are managed by our family living in Central America, the green grains are processed and marketed by our family in France. Most importantly, we have full product traceability and control and support from the government of the country of origin. El Salvador is a country in the volcanic heart conceived of lands rich in minerals which attribute a unique taste to our coffee beans. In addition, a flawless selection process allows you to offer a bourbon coffee with refined and harmonious tastes, of superior quality. This product invites you to awaken your taste sense with this new coffee from El Salvador. This production contributes to the evolution of life of Salvadoran coffee growers and respect for human and environmental values. Thanks to this, we have our Red Bourbon from El Salvador.
To sum up the value added, the whole team obtained their roasting, tasting and barista certificates from the Salvadoran Coffee Council. We invite you to awaken your taste sense with this new coffee from El Salvador. This Rainforest Alliance certified production contributes to the evolution of the lives of Salvadoran coffee farmers. Thanks to the cooperation of these two families, the company is managed with respect for human values.
We are proud to present a coffee our Red Bourbon Grand Cru, our bean comes from the mythological lands of the ancient Mayan civilization. El Salvador, thanks to its volcanic heart, has lands rich in minerals which give a unique taste to our coffee beans. The selection process makes it possible to offer you coffee with refined and harmonious tastes.
Meanwhile, six to eight months after flowering, the fruits being ripe, therefore, the coffee harvest can begin. To clarify, the picking method consists in carrying out a manual harvest by selecting the good cherries. Subsequently, a rigorous selection process is put in place to separate the quality beans. When exposed to the sun, the beans undergo natural drying in order to go to the next step, roasting. Roasting is an art of precision and sublety. Moreover, this know-how needs a great mastery, it is decisive to highlight the unique and gustatory qualities of each coffee. Finally, the magic of a barista will transform the sumptuousness of this grain into a true work of art. In conclusion, you just have to taste this Gesha Specialty coffee ! Discover our histoty : https://delasierracafe.com/shop/abous-us/ Therefore, follow us in social media ! Facebook : https://www.facebook.com/delasierracafe Instagram : https://www.instagram.com/delasierracafe/?hl=en
Introducing a Ruiru 11 single origin from Kenya. This bean is a variety composed by many varieties. Catimor (female parent) is multi crossed with K7, SL28, N39, Rume Sudan, among others (male parent). The idea of having this bean is to have a high yielding, dwarf hybrid tolerant to coffee leaf rust and resistant to coffee berry disease. The bean was released in Kenya.
A bit of history of the bean
Ruiru 11 owes its existence to a coffee berry disease (CBD) epidemic in 1968 that lead to the loss of 50% of Kenya’s production. The crisis sparked action. In the 1970s, the coffee research station at Ruiru, which gives Ruiru 11 its name, began an intensive breeding program for varieties that were immune to CBD. This led to the development of Ruiru 11, which was released in 1985. Breeders were focused on creating a compact variety suited to intensive planting, but one that had the high cup quality characteristic of the tall varieties predominant in Africa. Breeders spend many years crossing multiple progenitors to create what breeders call a complex hybrid that would gather the best attributes each of the chosen progenitors. This work resulted in the creation the male parent of Ruiru. The chosen progenitors of Ruiru 11’s complex hybrid male parent conferred resistance to CBD (coming from Rume Sudan, Timor Hybrid lines, and K7) and good cup quality (coming from N39, SL28SL34 and Bourbon). The female parent of Ruiru 11 was chosen to provide compactness (dwarf stature) and an additional layer of both rust and CBD resistance. A small number of Catimor (Caturra x Timor Hybrid) lines were identified to fulfill this requirement (including Catimor 129). The final step in the creation of Ruiru 11 is to cross the tall male complex hybrid parent with the compact Catimor female parent. The resulting group of siblings produces Ruiru 11’s compact stature and resistance to coffee leaf rust and CBD. To mass propagate Ruiru 11, breeders manually pollinate the mother plants with pollen from the male parent lines to produce first-generation (F1) hybrid seed. This final cross results in hybrid vigor, hence high yield. The resulting seeds produce a set of siblings that are mixed together and distributed to farmers. This is called a composite variety. Because Ruiru 11 relies on hand pollination for mass propagation, it has been difficult to produce adequate volumes of seed to meet farmer demand.  
About our Brand
De La Sierra is one of the rare brands to master the entire manufacturing process of its product. From supply to final assembly, through the sorting of coffee fruits, the processes, the preparation of grains, the selection… Above all, in order to perpetuate the value chain and allow producers to live decently, De La Sierra always offers farmers a price higher than that of the stock market price… In El Salvador, we are the producers and owners of a 40 hectare coffee plantation. Certainly, at De La Sierra, the coffee beans require the greatest attention. Likewise, the same requirement for finesse and quality applies to all raw materials. Most importantly, in this global approach, at De la Sierra we roast our beans ourselves. A crucial stage, the temperature and duration of which must be established with precision. Roasting guarantees the aroma of coffee and this allows us to offer profiles with unique flavors.
A great story ! Five generations ago, Ines and Petronila acquired some lands on the hills of the Cacahuatique in El Salvador. In the same vein, we decided to continue this legacy by importing this coffee. The plantations are managed by our family living in Central America, the green grains are processed and marketed by our family in France. Most importantly, we have full product traceability and control and support from the government of the country of origin. El Salvador is a country in the volcanic heart conceived of lands rich in minerals which attribute a unique taste to our coffee beans. In addition, a flawless selection process allows you to offer a bourbon coffee with refined and harmonious tastes, of superior quality. This product invites you to awaken your taste sense with this new coffee from El Salvador. This production contributes to the evolution of life of Salvadoran coffee growers and respect for human and environmental values. Thanks to this, we have our Red Bourbon from El Salvador.
To sum up the value added, the whole team obtained their roasting, tasting and barista certificates from the Salvadoran Coffee Council. We invite you to awaken your taste sense with this new coffee from El Salvador. This Rainforest Alliance certified production contributes to the evolution of the lives of Salvadoran coffee farmers. Thanks to the cooperation of these two families, the company is managed with respect for human values.
We are proud to present a coffee our Red Bourbon Grand Cru, our bean comes from the mythological lands of the ancient Mayan civilization. El Salvador, thanks to its volcanic heart, has lands rich in minerals which give a unique taste to our coffee beans. The selection process makes it possible to offer you coffee with refined and harmonious tastes.
Meanwhile, six to eight months after flowering, the fruits being ripe, therefore, the coffee harvest can begin. To clarify, the picking method consists in carrying out a manual harvest by selecting the good cherries. Subsequently, a rigorous selection process is put in place to separate the quality beans. When exposed to the sun, the beans undergo natural drying in order to go to the next step, roasting. Roasting is an art of precision and sublety. Moreover, this know-how needs a great mastery, it is decisive to highlight the unique and gustatory qualities of each coffee. Finally, the magic of a barista will transform the sumptuousness of this grain into a true work of art. In conclusion, you just have to taste this SL-34 Specialty coffee ! Discover our histoty : https://delasierracafe.com/shop/abous-us/ Therefore, follow us in social media ! Facebook : https://www.facebook.com/delasierracafe Instagram : https://www.instagram.com/delasierracafe/?hl=en
Weight360032003600100
Dimensions19 × 36 × 29 cm20 × 20 × 42 cm13 × 24 × 40 cmN/AN/A
Additional information
Weight 3600 g
Dimensions 19 × 36 × 29 cm
Weight 3200 g
Dimensions 20 × 20 × 42 cm
Weight 3600 g
Dimensions 13 × 24 × 40 cm
Weight 100 g
Format

Grain coffee, Ground coffee

Type de machine

Aeropress, Chemex, Cold Brew, Electric Coffee maker, Espresso, Moka, Piston or French press, V60

Type of roasting

Intense, Light

Weight N/A
Format

Grain coffee, Ground coffee

Type de machine

Aeropress, Chemex, Cold Brew, Electric Coffee maker, Espresso, Moka, Piston or French press, V60

Type of roasting

Intense, Light

Weight

250 gr, 1 Kg