Brian Beyke

PT's Coffee - La Avila, El Salvador - Craft Coffee - March 2014

Brian Beyke

This is now my third PT’s Coffee offering I’ve had, and can I go ahead and say it?  It’s amazing.  This lot of Bourbon, grown at over 1400 meters in the Santiago de Maria region of El Salvador, is processed using a unique method. It is part of Finca Las Mercedes, one of their longest lasting Direct Trade relationships. They have had La Avila as a honeyed coffee in previous years, but were curious what results they would get if they processed the coffee similar to a technique that is often used in Kenya referred as the “Double Soak.” After the success of this experiment last year, it’s back and landed in my Craft Coffee box for March.  Here is La Avila, El Salvador.  


Roaster: PT’s Coffee Roasting Co.

Producer: La Avila, farmed by Lucia Abrego de Ortiz

Origin: Santiago de Maria, Usulután, El Salvador

Varietal: Bourbon

Elevation: 1,400 mas

Process: Washed

Brew Method:

V60 no stir | 34g © to 453g (w) | 3:25 total time | 201 degrees

Diving in is immensely sweet - all I can think of is the color pink.  It’s like a squeeze-it, you know, that kind your baseball coach or one of the parents gave to all the kids after the baseball game.

Refreshing grape like acidity in the highs, A cotton candy like sweetness in the mids along with some more crisp fruit notes, with strands of chocolate syrup in the bottom.  Getting grape, cherry, red apple, strawberry candies, and what seems like an entire pitcher of kool-aid.

Slowly the juiciness grows but it’s more intense and round, with creamy honey notes filling the lower end of the cup now.  It’s no kiddy drink now, no sir.  While it may remind you of one of those taffy bars in your mouth, this is a relatively (sophisticate and) refined sweetness compared to some El Salvador and Ethiopia coffees I’ve had in the past that scream of sweetness.

While deliciously candy sweet, the cup is balanced enough to keep the sweets check. As it still grows delicately juicier as it cools, it always coming back to a finish reminiscent of a chocolate malt, autumn leaves, hints of nuttiness, and a long finish of brown ale.

Cotton candy sweet, crisp, juicy.  


Brew Method:

Woodneck | 34g © to 477g (w) | 3:45 total time | 202 degrees

Accidentally used the wrong timer for this so dialed the time in way too short. 
Initial notes are not as sweet. Cherry fruits are noticeable in a smooth medium body with hints of almonds and chocolate in the finish. 
Cooling further you find juicy fruitiness that reminds me of Hawaiian Punch but it still mainly sits in the cherry and almond/hazelnut notes,  finishing a little more drying with a chocolate, nutty, autumn leaf notes. 
Flavors seem to stay consistent through the cup staying smooth, soft, and lightly juicy with a nutty finish, and a long finish still reminiscent of autumn leaves. 
You know, this isn’t a displeasing make of the coffee at all- it’s just very different than how I made it on the V60. I think the water going through faster makes it a bit more approachable cup. The almond and cherry notes make me think it would benefit the coffee drinker who adds milk/cream or sugar more than my regular make. 
Cherry, smooth, approachable. 
So, sometimes you have bad coffee days.  This coffee happened to land on one of those days.  While my first preparation was AAAAMAAAAAAZINNNNNGGGGGGGG, the second two were not so much.  The Clever I attempted to make fell way short, such a waste of this godly nectar.  The Woodneck, luckily, was a good cup despite it not being what the first cup was and you know, maybe even if I timed it right the device would have brought those notes out.  If I could remember this coffee only for the memories I had in the V60, I would die a happy man.  
I am still trying to figure out the Kenya Double Processed coffee thing.  I think I have had that wash process in a number of coffees, but they are so few and far between that I can never figure out if characteristics are attributed to the coffee itself, the region, the variety, or if it is the process.  What I do know: I’m pretty sure I’ve overly enjoyed every one I’ve had.  Thanks PT’s for being so good.  

Co-host of the I Brew My Own Coffee Podcast and always has all the chocolate. I also love to play board games. Yea, let's go do that right now.