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SalvadorPreparation: select the correct grind of coffee corresponding to the method for preparing your favourite type. For 100 ml of water allow 7 g of ground coffee. Use hot water of 93-94°C. Keep in a cool and dry place, in an airtight container. Further instructions for preparation here: http://www.oxalis.cz/making-coffee
The Santa Barbara farm lies in splendid countryside at the altitude of 1,500 – 1,800 m in the region of Ahuachapán. The coffee processed via the ‘honey’ method is, in the cup, mostly distinctive for its significant sweetness, the harmonious balance of all tastes and its velvety body. The taste is dominated by meadow honey, ripe apricot and peach.
SalvadorPreparation: select the correct grind of coffee corresponding to the method for preparing your favourite type. For 100 ml of water allow 7 g of ground coffee. Use hot water of 93-94°C. Keep in a cool and dry place, in an airtight container. Further instructions for preparation here: http://www.oxalis.cz/making-coffee
The Santa Barbara farm lies in splendid countryside at the altitude of 1,500 – 1,800 m in the region of Ahuachapán. The coffee processed via the ‘honey’ method is, in the cup, mostly distinctive for its significant sweetness, the harmonious balance of all tastes and its velvety body. The taste is dominated by meadow honey, ripe apricot and peach.
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