Mario Salazar Espresso - Coffee
Almond | Apple | Molasses
RECOMMENDED STARTING PARAMETERS: Input: 19.5 Shot Length: 35 seconds Output: 38-39g
*note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure
Whole bean coffee. Choose bag size above.
- Country: Costa Rica
- Region: West Valley
- Elevation: 1,700 meters above sea level
- Farmers: Salazar Family
- Varietals: Caturra and Catuai
Mario’s farm is on a north-facing slope in the mountains above the West Valley in Costa Rica. There, his family has been growing varietals Villa Sarchi, Caturra, and Catuai for 40 years. Mario has worked with the Helsar de Zarcero mill to process and dry his cherries for the last 10 years.
There are a few subtle differences between how we roast the Mario Salazar for filter and espresso. In the filter profile we are looking to create taste balance but aim to accentuate the high notes present in the coffee - the bright, effervescent qualities. For espresso, our goal is to create taste balance between sweetness, acidity, and bitterness, and to accentuate the low notes, creating depth of flavour in the espresso shot. To achieve these goals, we extend two portions of the roast: the roast length and the development ratio. As a result we create a balanced shot where the acidity doesn’t overpower the other flavours.
Freshly harvested, ripe cherries at the Mario Salazar Farm.
Coffee shrubs at the Mario Salazar Farm.
Hard to pull, not bitter
Posted by Andrew on 28th Jan 2015
I was not able to make a good pull out of this coffee. Even at finest grind of my Baraza Vario and at full 17-18 g (I usually use 14-15) it was hard to get close to 9 bar pressure out of my Bezzera BZ-10 at point my usual roasts would choke it. The coffee would come out too fast and as if it wasn't tamped right. It was as if the roast was old even though it was only a few days since roasting. Or the roast is just too light. The taste I got is therefore not a good reference, but it was too juice like and not enough coffee like. The best part about it were liquor / pepper notes that were present but not overwhelming. Unfortunately there was just too much acidic / fruit juice like flavour, even with added sugar, and not enough bitterness. I cannot recommend this to an average user like me, only for experts or maybe for non-espresso use.
Great service, packaging and shipping speed though.
A well formulated blend, with unique flavor notes. You habe to try this...
Posted by Unknown on 17th Jan 2015
Without a doubt, this is a blend I would purchase again and again. Granted that your tamp pressure is consistent and that your grinder is "dialed-in", for this bean, this shot of espresso will be amazing. I use a Gaggia Classic, paired with a Rancillio Rocky dosserless, dosing 23 grams. The double shot takes about 23 seconds; the tart but good flavors of green apples are apparent just below the crema level, while the last quarter hold all the flavor and sweetness of the brown sugar. If you do not want a sweet finish, swirl the shot before drinking- the flavors combine and produce a less tart taste.