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Opal Carbonic Macerated Natural Pacamara, Los Pirineos, El Salvador

Regular price R 629.00

Tax included.

This release was specially sourced to celebrate the launchof our new roastery mothership. And, just like the space, this coffee is enormous and has a lot going on in it.

Absurdly complex in character with a massive mouthfeel, Opal was cultivated on the Los Pirineos estate atop the Tecapa volcano in El Salvador, and presents a carbonic macerated expression of their famed natural pacamara.

In this process, red ripe cherries are hand-sorted and placed whole in sealed, temperature-controlled tanks flushed with carbon dioxide. Within this anaerobic environment yeast production and the breakdown of sugars is carefully manipulated to create deep fruit notes, huge texture, and a truly unique cup.

Expect a lot—Opal is immense. Bubblegum and musk aromatics lead through raspberry, cola, pineapple, and Beaujolais wine, a lush juicy mouthfeel, and an endless sweet cocoa finish.

We're getting great results on this lot everywhere from 3-25 days off roast, with filter best around 10-15 days. On our bar we're finding the espresso sweet-spot at a 1:2.5 dose-to-yield rate with relatively quick shot times.

NB: this is a 250g pack from our Special Release range. 

Due to limited availability we have not listed grind options as variants. Please leave a note at Checkout with your preferred brew method if you'd like your coffee ground.