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ORIGIN: El Salvador
FLAVOR NOTES: Slight orange acidity, Caramel chew, Allspice
BDCS Cupping Score: 83.75
State: Santa Ana
PRODUCER: Soc. Cooperative de Cafetaleros de San Jose La Majada de R.L.
FARM: Smallholder farms
VARIETY: Bourbon, Caturra, Pacas, Pacamara
PROCESS: Washed
ELEVATION: 1200-1600 MASL
HARVEST: December-Februrary
FARM NOTES:
Santa Ana is one of the most famous coffee-growing regions of El Salvador, in the high mountain region around the Santa Ana volcano. This coffee represents the classic washed Santa Ana profile and processing. The coffees are typically picked ripe in the morning hours, depulped in the afternoon, and fermented underwater for 8 hours. They are then washed once and typically spread on patios to dry for 8-10 days, weather permitting.
REGION:
El Salvador's most productive region, Santa Ana, borders Honduras and Guatemala along the western side of the country. Historically, El Salvador's largest estates and mills were located in Santa Ana, making it the most well-known. Throughout the region, single producers, communities, and estates grow both traditional, new, and Kenyan varieties and then wash or dry coffees naturally.
Source: Café Imports
