El Salvador Cristián Rodríguez

Sorry, sold out!

Variety: Pacamara
Process: honey

Flavour: green apple, red grape and toffee

Body: Acidity:

Roast: Omni (filter + espresso)

Producer: Cristián Rodríguez

Region: Chalatenango, El Salvador

Altitude: 1500-1800m above sea level

Cristián Alexander Rodríguez is the producer and owner of the Finca D.R, named after his son Dylan Rodriguez. The farm has 4.9 hectares where 85% of the coffee is Pacamara, 15% is Pacas that grow between 1500 and 1800 meters above sea level.

Cristián is a young producer and the only one in his family who has been harvesting coffee for six years, and three years with a specialty quality approach.

He shares his family already owned the land where the farm is located. This plot had ideal conditions for coffee, but no one had used it before. He then decided to take up that challenge to grow it. As he embarked on this journey, he began to enjoy it and learn more and more, deepening his studies in agronomic management and processing, which is why he enjoys processing washed and honey coffee.

Nowadays, the coffee he grows ferments for 24 hours, always making selective picking, then floating before pulping. 100% of the coffee slowly dries on raised beds for 12 days.

Washed process coffee

Explanation here.

Pacamara variety

A cross-breed between Pacas and Maragogype, developed in El Salvador in 1958

100% Pacamara coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Cristián is a young producer and the only one in his family who has been harvesting coffee for six years, and three years with a specialty quality approach.

Nowadays, the coffee he grows ferments for 24 hours, always making selective picking, then floating before pulping. 100% of the coffee slowly dries on raised beds for 12 days.

Country

El Salvador

Region

Chalatenango

Altitude

1500-1800m above sea level

Producer

Cristián Rodríguez

FAQs

Do you ship Australia-wide?

Yes! We deliver freshly roasted coffee beans anywhere in Australia, with fast dispatch and eco-friendly packaging.

Do you ship internationally?

We ship beans to select international countries.

Can I buy pre-ground coffee?

Yes. You’ll see our pre-ground options during checkout.

We offer pre-ground options for different methods:
- Ground for domestic espresso (home espresso machine)
- Ground for stovetop (Bialetti)
- Ground for AeroPress / Kalita / Cold Brew / Moccamaster / Plunger / French Press (immersion style)
- Ground for V60/Chemex (pour over style)

How is your coffee ethically sourced?

We source our coffee from small producers through responsible importing companies. 95% of our green coffee beans are supplied by Caravela Coffee, Cafe Imports, and Melbourne Coffee Merchants (certified B Corporations) plus Condesa Co Lab and more.

We transparently share all the information about each coffee lot (territory of origin, producer, variety, processing method, importer, quality grade) on each coffee page. This includes blend components for our espresso blends.

We take quality sourcing very seriously, so being fully transparent about our coffee is a way to honour everyone’s efforts along the production and gain the trust of ethical-minded consumers.

Learn more about our coffee and business philosophy.

Do you roast dark or light?

We roast our single origins using omni medium/light profiles. (This means you can use it for pour over and espresso brewing, no need to buy different bean bags with specific roast styles.)

We roast our espresso blends using darker profiles.

What is “specialty coffee”?

The definitions and references to specialty coffee are changing.

Historically, and as most people think of it these days, specialty coffee is Arabica beans that score over 80 in the old Specialty Coffee Association point scale. Today, the SCA refers to specialty coffee as “a coffee or coffee experience that is recognized for its distinctive attributes, resulting in a higher value within the marketplace.”

Can I subscribe?

Absolutely. Our coffee subscription lets you get your favourite beans (for filter and espresso, black or milk drinks) delivered regularly for free and with no lock-in periods.

With love, from Sample

We’re an independent coffee roasting company based in Gadigal land / Sydney, Australia

We’ve been sharing exceptional coffees since 2011, with a particular focus on rotating single origins, ethical sourcing, and homebrewing accessibility.

Our daily work is driven by quality, consistency, transparency, and fun. This approach has slowly and organically connected us with a community of homebrewers and professionals who value how we do business and, above all, love delicious coffee beyond the hype.

Learn about us