Santa Ana El Salvador

$18.00

GROWN AMIDST THE VOLCANIC HIGHLANDS OF SANTA ANA, EL SALVADOR, THIS HIGH-ALTITUDE COFFEE EMBODIES THE REGION’S RICH SOILS AND IDEAL CLIMATE. CULTIVATED BETWEEN 1,200 AND 1,900 METERS ABOVE SEA LEVEL BY DEDICATED SMALLHOLDER FARMERS, THIS WASHED-PROCESSED LOT BENEFITS FROM SLOWER BEAN DEVELOPMENT AND EXCEPTIONAL FLAVOR DENSITY.

WITH NOTES OF DARK CHOCOLATE, CARAMEL, DRIED FRUIT, ALMOND, AND A HINT OF RED APPLE, THIS COFFEE DELIVERS A SMOOTH, BALANCED CUP WITH MEDIUM BODY AND LIVELY, MEDIUM ACIDITY. REFLECTING BOTH THE TERROIR AND THE STRONG COMMUNITY SPIRIT OF EL SALVADOR’S COFFEE PRODUCERS, IT STANDS AS A TRUE REPRESENTATION OF THE COUNTRY’S SPECIALTY COFFEE HERITAGE.

GROWN AMIDST THE VOLCANIC HIGHLANDS OF SANTA ANA, EL SALVADOR, THIS HIGH-ALTITUDE COFFEE EMBODIES THE REGION’S RICH SOILS AND IDEAL CLIMATE. CULTIVATED BETWEEN 1,200 AND 1,900 METERS ABOVE SEA LEVEL BY DEDICATED SMALLHOLDER FARMERS, THIS WASHED-PROCESSED LOT BENEFITS FROM SLOWER BEAN DEVELOPMENT AND EXCEPTIONAL FLAVOR DENSITY.

WITH NOTES OF DARK CHOCOLATE, CARAMEL, DRIED FRUIT, ALMOND, AND A HINT OF RED APPLE, THIS COFFEE DELIVERS A SMOOTH, BALANCED CUP WITH MEDIUM BODY AND LIVELY, MEDIUM ACIDITY. REFLECTING BOTH THE TERROIR AND THE STRONG COMMUNITY SPIRIT OF EL SALVADOR’S COFFEE PRODUCERS, IT STANDS AS A TRUE REPRESENTATION OF THE COUNTRY’S SPECIALTY COFFEE HERITAGE.

GRING SIZE:

  • ORIGIN
    SANTA ANA, EL SALVADOR | 1100-1600 MASL

    PRODUCER
    VARIOUS SMALLHOLDERS

    VARIETY
    BOURBON, PACAS | WASHED PROCESS

    PROCESS
    WASHED

    HARVEST TIME
    DECEMBER - MARCH

    CUP PROFILE
    DARK CHOCOLATE, CARAMEL, DRIED FRUIT, ALMOND, RED APPLE
    BODY: MEDIUM | ACIDITY: MEDIUM

  • EL SALVADOR’S SANTA ANA REGION, NESTLED AMONG ROLLING VOLCANIC PEAKS AND MOUNTAINOUS SLOPES, PROVIDES AN IDEAL ENVIRONMENT FOR CULTIVATING HIGH-QUALITY ARABICA COFFEE. SPANNING ELEVATIONS FROM 1,100 TO 1,600 METERS ABOVE SEA LEVEL, THIS REGION PRODUCES COFFEES CELEBRATED FOR THEIR BALANCED FLAVORS AND DISTINCT SWEETNESS.

    SANTA ANA, WITH ITS FERTILE VOLCANIC SOILS AND MILD CLIMATE, HAS BECOME SYNONYMOUS WITH SOME OF EL SALVADOR’S FINEST COFFEES. SMALLHOLDER FARMERS, WHOSE FARMS DOT THE HIGHLAND TERRAIN, TEND TO BOURBON AND PACAS VARIETIES WITH GREAT CARE. THE SLOWER CHERRY DEVELOPMENT AT HIGHER ALTITUDES RESULTS IN BEANS DENSE WITH COMPLEX FLAVORS AND A SMOOTH, CLEAN CUP.

    THE WASHED PROCESS, PREFERRED ACROSS EL SALVADOR, INVOLVES FLOATING, SORTING, AND METICULOUS FERMENTATION TO REMOVE FRUIT MUCILAGE, ALLOWING THE TRUE CHARACTER OF THE COFFEE AND ITS TERROIR TO SHINE THROUGH. EUROPEAN PREPARATION STANDARDS FURTHER ENSURE THAT EACH LOT MAINTAINS A HIGH LEVEL OF CONSISTENCY AND QUALITY.

    EVERY SIP OF SANTA ANA COFFEE OFFERS A HARMONIOUS EXPERIENCE: RICH NOTES OF DARK CHOCOLATE, CARAMEL, DRIED FRUIT, AND ALMOND INTERTWINE WITH A HINT OF RED APPLE, CREATING A MEDIUM-BODIED CUP WITH MEDIUM ACIDITY. IT’S A COFFEE THAT SPEAKS NOT ONLY OF ITS LAND BUT ALSO OF THE DEDICATION OF THE FARMERS WHO CONTINUE TO CARRY EL SALVADOR’S SPECIALTY COFFEE HERITAGE FORWARD.