Description
A classic terroir example of El Salvador mountain coffee, designed for those seeking a sweet and clean cup without complications. A good daily drinker we call it. This lot comes from Ahuachapán, in the Apaneca-Ilamatepec mountain range, a coffee-growing corridor in western El Salvador connected to towns along the Ruta de las Flores (Route of the Flowers). This region is not only notable for its coffee history but also for its rich history in Salvadoran coffee, having been home to the first Denomination of Origin for coffee registered in El Salvador. On these volcanic slopes, the combination of altitude (this coffee is grown at approximately 1200 meters above sea level) and cool climate favors dense beans and balanced profiles: high sweetness, pleasant acidity, and a very clean finish.
In terms of varieties, this lot combines Bourbon Rojo and Pacas (a Bourbon mutation identified in El Salvador, known for its sweetness and body), along with Cuscatleco, a locally developed variety designed to support the renewal of coffee plantations in the face of coffee rust pressure, without sacrificing a good cup of coffee. The process is completely washed.
Tasting Notes: Best from medium to dark roasts, too light one will risk some peanut shell like tones with herbal accents. As one progresses the roast, it turns sweet and nutty, more like tree nut than peanut, and if give or take second crack, a very chocolaty cup with nutty accents. Medium roasts offer a rounded cup, lower acidity with a creamier mouthfeel. A gentle brightness if on the lighter side of a medium roast. Closer to second crack the tastes come off more toasted nuts and chocolate as the brew progresses. With a few extra days of setup the cup smooth out and help the more almond like tastes pop out.
Roasting Notes: This coffee typically shines when roasted medium to medium-dark. If you want to highlight the apple and its clean flavor, opt for a medium roast and a moderate final development to keep the cup clear and sweet. If you’re looking for more comfort (caramel, nuts, and a denser mouthfeel), roast it medium-dark and add a bit more development: the sweetness intensifies and the body feels fuller, although the apple flavor becomes less prominent. In general, a break of 2 to 4 days helps the sweetness to be perceived as milder and the profile to integrate better.
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