Bag Size: 10 oz (283 g)

Origin: Apaneca, El Salvador

Elevation: 1600 - 1800 MASL

Variety: Bourbon 

Process: Washed

Roaster Tasting Notes: Clementine, Cocoa, Roasted Nuts

We Tasted: Milk Chocolate, Dried Apricot, Pear

All coffees are roasted to order and shipped direct from the roaster.

Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!

Passenger was named Best Coffee Roaster in Pennsylvania by Food & Wine Magazine in 2022. A certified B-Corp, they roast deliciously memorable coffees in a way that demonstrates the viability of an equitable supply chain. We’ve featured their coffees multiple times on Fellow Drops, and we’re delighted to share more of our favorites here.

Pour-Over Recipe

Using Stagg [X] Dripper

Ratio: 15:1

Coffee: 15g ground medium-fine (setting 3 on Ode Gen 1, setting 3-4 on Ode with SSP Burrs)

Water: 225g at 210°F

Steps: Pour 50g of water for bloom, then pour to 125g, final pour to 225g

Total Brew Time: 2:45

French Press Recipe

Using Clara French

Press Ratio: 14:1

Coffee: 60g ground coarse (setting 5 on Ode with SSP Burrs)

Water: 840g at 210°F

Steps: Add coffee and water, then stir and replace lid.

Let sit for 5 minutes and 30 seconds, then remove lid, break crust, and plunge gently.

Espresso

Recipe Dose: 20g

Yield: 40g

Brew Time: 28-35 seconds

Pump Pressure: 7 bars

Aiden Grind Guidance

Single Serve

Grind Settings:

Ode + SSP: 4.1 - 5.1

Ode Gen 2: 3.1 - 4.1

Opus: 5.1 - 6 (Use finer settings for 150-250ml, coarser for larger volumes)

Batch Brew

Grind Settings:

Ode + SSP: 6 - 8

Ode Gen 2: 5 - 7

Opus: 7 - 9 (Use finer settings for 450-750ml, coarser for larger volumes)