EL SALVADOR ~ SANTA ANA

The crop originates from Santa Ana, which is El Salvador’s most productive area. Within this region, various coffee producers, communities, and estates cultivate a combination of traditional, new, and Kenyan coffee varieties. These coffees are then processed through either washing or natural drying methods. In El Salvador, washed coffees are the most prevalent, wherein the coffee cherries are carefully picked when fully ripe and immediately depulped on the same day of harvesting. The depulped beans are then placed in open-air fermentation tanks for approximately 12–24 hours. Subsequently, the mucilage is washed away, and the coffee beans are spread out on patios or raised beds to dry. This drying process typically spans up to 20 days.
Cupping Notes:Tangerine• Cocoa • Sweet Stone Fruits

Altitude: 1200-1600 | Grade: SHG/ EP | Cup Score: 82.5| Process: Washed

How to select your Coffee in 3 easy steps: 
1. Choose a Roast Level from 1-8 (R50 surcharge on any roast level other than No.4 City/Medium or No.5 Full City-Medium Dark)
2. Choose your Grind
3. Choose a bag size