Harvesting
Red Bourbon
Floating the coffee to sort the ripe and unripe cherries
Sorting by density
Cleaning the coffee in
Grading Channels
Hand sorting for any defects
Final Quality Control
Origin
El Salvador
Region
Chalchuacpa, Santa Ana
Varieties
Pache, Bourbon, Catimor, Castillo
Processing
Washed
Crop Year
2021-2022
Altitude
1600-1700m.a.s.l.
Roast level
2 out of 6
Flavour Notes
Chocolate, Nuts, Dried Fruit
Roaster
IMF
Batch Size
40
End Temperature
210.3°C
Time
11.31 minutes
Coffee production in El Salvador has fueled the Salvadoran economy and shaped its history for more than a century. Rapidly growing in the 19th century, coffee in El Salvador has traditionally provided more than 50% of the country's export revenues, reaching a peak in 1980 with a revenue of more than $615 million.
Unusual for Central America, approximately 60% of the coffee produced in El Salvador is Bourbon, characterised by an exceptionally clean, bright and sweet profile with strong citrus note. The country’s unusually high percentage of this renowned coffee varietal, however, is currently under threat from coffee leaf rust, whose impact on the country’s production has been sizable, resulting in a 20 percent drop in revenue from exports between 2011 and 2013.
- Harvest: October to March
Origin:
El Salvador
Region:
Chalchuacpa, Santa Ana
Varieties:
Pache, Bourbon, Catimor, Castillo
Processing:
Washed
Crop Year:
2021-2022
Altitude:
1600-1700 m.a.s.l.
