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El Salvador - DARK ROAST
Notes: Chocolat, mélasse
Single Origin • 340 g
Prix régulier
$19.50
REMARQUES : Chocolat, mélasse
RÔTISSURE : Foncée
Des hauts plateaux de l'ouest, nous obtenons une tasse au goût délicieux avec un profil d'acidité faible à doux. Les nombreux volcans et vallées qui entourent la belle ville d'Antigua offrent d'excellentes conditions de culture du café. Des températures idéales et des sols volcaniques riches créent des profils sucrés avec un corps crémeux, beaucoup de chocolat profond et une finale nette et vive. Ce café provient de petites exploitations agricoles d'Antigua. Les producteurs cultivent leurs cafés à l'ombre, entre 1 500 et 1 600 mètres d'altitude en moyenne.
- Pays : Guatemala
- Région : Antigua
- Altitude : 1 500 - 1 600 m.s.l.
- Cépage : Bourbon, Caturra
- Procédé : Naturel
340 G RMS
For the best flavour, we recommend whole beans and grinding just before brewing. This gives you more control and keeps your coffee tasting its best.
If you’d like it pre-ground, we’ve matched each grind to your brewing method:
Coarse: Best for French press, percolator and cold brew.
Medium-Coarse: Great for Chemex, Clever Dripper, and longer AeroPress brews.
Medium: Perfect for drip coffee makers and flat bottom pour overs.
Medium-Fine: Ideal for pour over (V60) and AeroPress with shorter brew times.
Fine: Best for espresso and moka pots.
Prix régulier
$19.50
REMARQUES : Chocolat, mélasse
RÔTISSURE : Foncée
Des hauts plateaux de l'ouest, nous obtenons une tasse au goût délicieux avec un profil d'acidité faible à doux. Les nombreux volcans et vallées qui entourent la belle ville d'Antigua offrent d'excellentes conditions de culture du café. Des températures idéales et des sols volcaniques riches créent des profils sucrés avec un corps crémeux, beaucoup de chocolat profond et une finale nette et vive. Ce café provient de petites exploitations agricoles d'Antigua. Les producteurs cultivent leurs cafés à l'ombre, entre 1 500 et 1 600 mètres d'altitude en moyenne.
- Pays : Guatemala
- Région : Antigua
- Altitude : 1 500 - 1 600 m.s.l.
- Cépage : Bourbon, Caturra
- Procédé : Naturel
340 G RMS
For the best flavour, we recommend whole beans and grinding just before brewing. This gives you more control and keeps your coffee tasting its best.
If you’d like it pre-ground, we’ve matched each grind to your brewing method:
Coarse: Best for French press, percolator and cold brew.
Medium-Coarse: Great for Chemex, Clever Dripper, and longer AeroPress brews.
Medium: Perfect for drip coffee makers and flat bottom pour overs.
Medium-Fine: Ideal for pour over (V60) and AeroPress with shorter brew times.
Fine: Best for espresso and moka pots.
THE BEAN REPORT
El Salvador - DARK ROAST
Country
El Salvador
Altitude
1,200 masl
Varietals
Bourbon, Catimor hybrids
Process
Natural - raised-dried in full sun
Region
Apaneca, Ahuachapán
Producer
Mauricio Martinez
Roast Profile
Dark
Behind The Beans
El Salvador - DARK ROAST
Why you'll love this coffee
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SEED TO CUP EXPERIENCE SESSION
Explore the journey of coffee from seed to cup through farm stories, processing, brewing, tasting, and a live roasting experience with "Rosie the Roaster".
Taste coffees side by side, learn what makes each cup unique, and enjoy a fun, hands-on experience at our Calgary roastery — built around a shared love of great coffee.
Why we are different
Why choose Crickle Creek Coffee?
We’re fourth-generation coffee farmers roasting in Calgary since 1994, with seed-to-cup knowledge behind every bag.
Coffee is personal. We’re here to help you find a coffee you genuinely love.
From special micro lots on our family farm in El Salvador to carefully sourced coffees from exceptional farmers around the world, every specialty coffee is roasted in Calgary to bring out its best character.
Whether you love smooth medium roasts, rich medium-dark coffees, unapologetically dark roasts, decaf, or half-caff, we make it easier to find a brew that fits your taste, your routine, and your day.
Brew boldly. Live fully.
How fresh will my coffee be?
Freshness starts before roasting. We use current-harvest green coffee from carefully selected lots, not old beans sitting for years.
Then we roast to order.
That matters because “freshly roasted” can still mean coffee was roasted in a large batch, stored, and sold later. Roast-to-order means we roast after your order is placed, then ship the next day from our Calgary roastery.
Because we sell direct, your coffee skips the grocery shelf and warehouse rotation. It travels while it rests after roasting, so it reaches your home closer to its best drinking window.
The benefit is simple: better coffee from the start, better timing after roasting, more aroma in the bag, and a cup that tastes the way it was meant to taste.
How does shipping work?
We ship directly from our Calgary roastery across Canada, the next day after roasting.
Free shipping is available on orders over $30 in Calgary and surrounding areas, and over $60 across Canada. Most orders arrive within 2–4 days, depending on location.
How should I store my coffee?
Keep your coffee sealed in a cool, dry place away from heat, light, moisture, and strong smells. A pantry or cupboard is perfect.
For the best flavour, enjoy your coffee within 4 weeks of roasting. If unopened and stored properly, whole bean coffee can still be enjoyed for up to 4 months, but its aroma and flavour will gradually soften over time.
Whole bean stays fresher longer than ground coffee, so we recommend grinding just before brewing whenever possible.
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