Paloma - El Salvador Dossokam Natural Filter 250 g

Specialty-grade whole-bean coffee from El Salvador, roasted by the Polish roastery Paloma. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of cocoa, honey, passion fruit, blackberry and porto wine.

Origin: El Salvador

Region: Apaneca

Processing method: Natural, sleeping bag

Variety: Anacafe, Bourbon, Catuai, Icatu, Marsellesa

Altitude: 1200 - 1300 m a.s.l.

Cupping score: 87 / 100

Dossokam is produced by a family-owned export company with over 100 years of experience in cultivating, processing, and exporting some of the finest coffee in the country. The group’s main operations are concentrated in the best coffee-growing region of El Salvador: the Apaneca-Ilamatepec region, known for its fantastic soils, microclimate, and optimal environment ideal for coffee cultivation.

ROASTER’S NOTE

This is one of those coffees you never get tired of. If someone told me I had to choose just one coffee to drink for the rest of my life, I’d shout DOSSOKAM and ask for a refill. A classic natural with a slightly boozy, tropical twist. Quality chocolate, a bit like a really good cinnamon roll, with hints of wine and tropical notes in the background.

V60 RECIPE

Coffee dose – 19 g

Water dose – 50 g → 300 g

Grind size:

8.4 EK43; 23 clicks Comandante

1. Place the filter in the V60 and rinse it with a strong stream of water so it adheres well to the walls.
2. Grind the coffee, add it to the V60, and level the coffee bed.
3. Pour 50 g of water, aiming at the dry spots to wet everything thoroughly. If the coffee is very fresh (foaming strongly when it contacts water), you can extend the bloom to 2 minutes or add an additional bloom at 1:00 (pour another 50 g and wait until 2:00).
4. At 1:00 (or 2:00), begin pouring into the very center of the V60 (circles about the size of a 5-złoty coin), using circular movements at a pace of 6–8 g per second (slightly below the second enlarged dot on the Acai kettle), keeping the stream just below the point where it breaks.
5. When you reach 250 g, lower the kettle to about 3 cm above the water surface (no need for circular movements anymore) and finish pouring to 300 g.
6. Perform a shake while holding the narrowing at the base of the V60 (both horizontally and vertically). If the coffee drains too quickly, give it a swirl.

The total brew time should be 2:30–3:00, or 3:30–4:00 with the extended/additional bloom.