El Mural

Country | El Salvador
Region | Chalatenango
Producer | Caravela
Altitude | 1,800
Variety |  Pacas
Process | Natural

Signature -Grade
Roast Level - 2

Black cherry / Walnut / Red plum
NT$290~NT$550

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Background Story

 Oasis: 

This coffee was sourced from our good friends at Caravela.

Caravela’s core mission is to improve the lives of coffee producers by helping farmers enhance coffee quality through education and support. Their business is built on the principles of transparency, fair trade, and sustainability, ensuring that every link in the supply chain receives fair compensation. As a result, they were certified by the nonprofit organization One Carbon World, recognizing Caravela Coffee as the world’s first carbon-neutral green coffee company.

Caravela has created stable income opportunities for thousands of small coffee farmers and improved the quality of life in local farming communities. This is one of the reasons why Oasis continues to choose them. The El Mural coffee comes from the Chalatenango region, where Caravela sources coffee from small farmers near the Montecristo Trifinio National Park. With Caravela’s consistent quality control and post-harvest processing, this coffee is crafted into an excellent daily coffee.

 

 Chalatenango 

Chalatenango is a region known for its artisans, painters, and artists. The picturesque town of La Palma boasts stunning landscapes and a pleasant climate. Most notably, this area is famous for its vibrant murals, much like the handcrafted items created in the region. The artists of La Palma produce crafts adorned with vivid colors, becoming an integral part of the town’s charm. They draw inspiration from the unique textiles worn by the local people to create their art.

El Mural is a blend of coffees from two main areas: Citalá and La Palma, both of which are part of Montecristo Trifinio, a tri-national national park shared by El Salvador, Guatemala, and Honduras. In 2011, this area was designated as a biosphere reserve, known for its incredible biodiversity.

Caravela began building relationships with producers in this region in 2012 and, by December 2015, opened a purchasing station and cupping lab in La Palma to foster closer interaction with the producers. The coffees from this area have a balanced acidity, with flavors of sweet caramel and red fruits.

Brewing Advice (a)

 Two-Temperature Brewing Method 

 

Grind Size:

Medium grind, 800–900 μm

 

Grinder Settings & RPM:

• EK43: 7:30 o’clock direction

• Option-O: Setting 7.5, speed 5

• Fellow Ode: Setting 3.2

• Xiao Feima (DF64): Setting 3.5

• Comandante C40: 25 clicks

 

Water Specifications:

• TDS: 40–60 ppm

• Two water temperatures: 92°C & 65°C

 

Brewing Ratios:

• Coffee-to-water ratio (grounds-to-total water): 1:15

• Coffee-to-liquid ratio (grounds-to-brewed coffee weight): 1:12

 

 Brewing Example 

• Coffee Grounds: 15 g

• Total Water: 225 g

• Brewed Coffee Weight: 180 g

• Pour Sequence (3:4:5:3):

 

1. First Pour (00:00): Add 45 g of water at 65°C.

2. Second Pour (00:20): Add water to 105 g total at 92°C.

3. Third Pour (00:40): Add water to 180 g total at 92°C.

4. Fourth Pour (01:00): Add water to 225 g total at 65°C.

 

Extraction Process

• Stop extraction when the brewed coffee weight reaches 180 g.

• Adjust concentration by using a bypass method if needed.

 

Adjustments for Astringency:

1. Shorten the coffee-to-liquid ratio (reduce the brewed coffee weight).

2. Stop extraction earlier to avoid over-extraction.

3. Use the bypass method to adjust the final concentration.

Brewing Advice (b)

 Single-Temperature Brewing Method 

 

Grind Size:

Medium grind, 800–900 μm

 

Grinder Settings & RPM:

• EK43: 7:30 o’clock direction

• Option-O: Setting 7.5, speed 5

• Fellow Ode: Setting 3.2

• Xiao Feima (DF64): Setting 3.5

• Comandante C40: 25 clicks

 

Water Specifications:

• TDS: 40–60 ppm

• Water Temperature: 90°C

 

Brewing Ratios:

• Coffee-to-water ratio (grounds-to-total water): 1:14

• Coffee-to-liquid ratio (grounds-to-brewed coffee weight): 1:11

 

 Brewing Example 

• Coffee Grounds: 15 g

• Total Water: 210 g

• Brewed Coffee Weight: 165 g

 

Pouring Steps:

1. First Pour (00:00): Add 70 g of water at 90°C.

2. Second Pour (00:20): Continue pouring until reaching 140 g total at 90°C.

3. Third Pour (00:50): Continue pouring until reaching 210 g total at 90°C.

 

Extraction Process

• Stop the extraction when the brewed coffee weight reaches 165 g.

• Add 10 g of hot water (bypass) to adjust the final concentration if needed.

 

Adjustments for Astringency:

1. Shorten the coffee-to-liquid ratio (reduce the brewed coffee weight).

2. Stop extraction earlier to avoid over-extraction.

3. Use the bypass method to adjust the final concentration.

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