- FLAVOR: Cocoa Powder, Roasted Almond, Fruity, Sweet
- BODY: Light
- ACIDITY: Mild
- PROCESS: Washed
The Santa Ana region gives beautiful soil for Coffee growth. A South American coffee at heart, this features a nice chocolate and nutty note with a sweet and fruity finish. We take this El Salvador to a Vienna Roast, dropping it right at the first sound of Second Crack
About the Coffee
El Salvador might be the smallest country in Central America, but the green coffee beans that hail from this densely populated origin is highly renowned for its quality, grown in the shade out of rich volcanic ash soil. El Salvador’s unroasted coffee plays an important balancing role in creating blends because of the association with a mellow flavor intensity, but innovative farming and processing methods can also produce colorful and complex flavors that are lively on their own.
The majority of the coffee produced by El Salvadoran is washed. This Santa Ana green coffee comes from a community of small producers whose farms dot the slopes of the El Salvador’s third largest coffee-producing region. The farmers here grow two of El Salvador’s most popular varieties: Bourbon and Pacas. Additionally, Santa Ana’s proximity to Guatemala gives it that classic chocolate profile, but it is often on the sweeter side, with nutty notes.
Strictly High Grown (SHG) coffee signifies that the coffee was grown above 1,200 meters. Higher elevations mean slower bean development, which leads to more nutrient density that results in more flavor. The challenges associated with production at higher elevations encourage higher standards to streamline labor logistics for the best possible crop quality, particularly for the smaller volume yielded from the slow growing process. In addition to being hand sorted with European Preparation (EP) standards for less than eight defects per 300 grams of beans, the labor intensive processes involved in the production of this coffee result in a consistently high quality clean cup.