Coffee Origin

El Salvador

The coffees of El Salvador offer desirable floral and highly acidic citrus elements at extreme quality! Many coffees grown in the country are Bourbon, making them a good compliment or replacement for high-end Brazilian coffee, but in many cases better due to their substantially higher growing altitudes.

Salvadoran coffees are found in all varieties of processing methods, including washed, semi-washed (pulped natural) and also dry natural processed. Few producers are leading the way in process experimentation, seeking new characteristics (perhaps similar to those found in better Ethiopian coffees) by scientifically modifying and perfecting pulped natural and dry natural processing methods. The country also produces an abundance of lower-grown coffee with fairly average cup quality.

EL SALVADOR SHG

Region:
Apaneca IIamatepec, Santa Ana
Farm:
Finca San Francisco
Producer:
Café de El Salvador
Elevation:
1500 – 1750 m
Varietal:
Bourbon, Pacas
Processing:
Semi-Washed
Harvest:
December-March
Cup profile:
Light and mild with the noticable presence of orange or tangerine.

EL SALVADOR SHG

Region:
Apaneca IIamatepec, Santa Ana
Farm:
Finca San Juan Bosco
Producer:
Café de El Salvador
Elevation:
1500 – 1700 m
Varietal:
Bourbon
Processing:
Semi-Washed
Harvest:
December-March
Cup profile:
Sweet and bold orange acidity, creamy mouthfeel and the taste of stone fruits like apricot or plum.