El Salvador BUENOS AIRES - anaerobic

by The naughty dog

4.6(15 votes)
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Variant:

Roastery
The naughty dog
Coffee Origin
El Salvador specialty coffee El Salvador
Region
El Salvador - Apaneca-Ilamatepec
Variety
Bourbon, Pacas
Roast Type
Omni (recommended for both Filter & Espresso Coffee)
Process
Anaerobic
Flavour Profile
Blueberries, Peach compote, Nougat
Roast Level
Omni
Brewing Method
Aeropress, Chemex, Clever dripper, French Press, Hario V60, Moka pot, Vacuum Pot, Espresso

About The naughty dog

Can you please introduce your roaster in a few short sentences?

A small roaster that focuses on African coffees (mainly Ethiopia) and coffees from Central and South America. Gwilym Davies, World Champion from 2009, is in charge of roasting. He is assisted by Honzo Šturs. Orders, packaging and quality control are handled by Petra Veselá, author of the Big Book of Coffee.

What is the story behind your name and logo?

We wanted a fun and playful name. And since many people recognize us by our 2 dachshunds, the logo was an obvious choice.

What is the hardest part of being a roaster?

For a small roaster, it's buying green coffee. Large roasters fill the container and buy directly from the plantations, small roasters do not have this option.

What's one thing about coffee that people still don't understand?

A lot of people still don't know that coffee is a fruit and because of that it offers an incredible number of different flavors and aromas. She is not just bitter and universal.

What's one thing you wish you'd done differently if you were starting roasting over?

So far, probably nothing, we are satisfied.

Is there a person in the industry that people should know about?

Scott Rao

What was your biggest failure?

I once bought too much green coffee and it sat in our warehouse longer than we would have liked. We are now more careful and order less and more often.

What are you most proud of?

When roasting goes well and our coffee tastes good.

What will the premium coffee market look like in 2025?

Choice coffee will reach far more home users, who will have increasingly high demands on the quality of the beans. The number of new cafes will certainly grow, and they will have to try harder to differentiate themselves from each other.

Tell us about 'The Cup' - the best cup of coffee you've tasted?

It will sound like a cliché, but we had the best coffee in Panama. Either at the Peterson farm - Esmeralda, at the Wilfords' Finca Elida or with Jamison at Finca Deborah. Panama Geisha is such a clean and vibrant coffee.

More Coffees roasted by The naughty dog

Reviews (15x)

Reviews Total
4.6 / 5
Recommended by
100%
15 out of 15 users
Marek Verified Customer July 13, 2023
Recommends
60g
Pleasant flavor profile, lightness.
Great for a filter.
The sample loses quality due to repackaging, there is a partial difference in taste, it is weaker.
Recipe
Metoda přípravy: French press
Káva (g): 40 g
Voda (g): 800 ml
Teplota vody: 85 - 90 °C
Mlýnek (nastavení): 28 Comandante
Proces: Namletou kávu krouživým pohybem záléváme. Necháme stát 4 min, poté promícháme vrchní část (3-5 krát). Stáhneme pěnu a zrna která neklesla ke dnu. Necháme další 4 - 5 min stál. Sléváme přes sítko do konvičky, promícháme, podáváme.
Martin Schmiedhamer Verified Customer December 8, 2022
Recommends
200g
Caspy Verified Customer November 21, 2022
Recommends
200g
Nikola November 10, 2022
Recommends
200g
Yan Gee Verified Customer Show Original November 3, 2022
Recommends
200g
Love at first sip ????
You want to put this coffee in a thermos and take it with you everywhere.
It tastes like you put a fresh blueberry, a square of milk chocolate in your mouth and tried it.
First, the pleasantly intense sweet and sour taste of blueberry juice spreads on the tongue, which immediately mixes with the taste of melting milk chocolate. After cooling, the taste of blueberries turns into the taste of peach compote and the taste of chocolate into the softest nougat.
What this coffee absolutely excels at is the delicious, long-lasting "aftertaste" (~ tail), which is not at all unpleasant. On the contrary, it's a feeling you don't want to get rid of. Something like letting a square of milk chocolate slowly melt in your mouth.
Recipe
Preparation method: V60 (recipe from April Coffee)
Coffee (g): 13
Water (g): 200
Water temperature: 90
Grinder (settings): 30 (Comandante C40)
Process: 4 infusions of 50g each. Pause between infusions 30 seconds. Do not shake, do not stir.
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