The characteristics of coffee in Santa Ana, El Salvador introduces the flavor of Finca Guadalupe coffee.
Origin: El Salvador
Region: Santa Ana
Farm: Finca Guadalupe-Salaverria
Altitude: 1450 m
Variety: bourbon, Kaduai, Pacas
Processing method: insolation, drying on elevated bed
Flavor: vanilla, peach, ripe fruit, wine aroma
This is the second micro batch we got this year from the Salaverria family farm, which has grown five generations of coffee from El Salvador. They manage several farms in the Volcan de Santa Ana area that specialize in working with micro-farms for high-quality specialty coffee.
Finca Guadalupe is managed by Jose Antonio Salaverria. The farm was a special place for him because it was the first farm he managed, and he learned the basics of growing coffee in a few days. Grape varieties in Guadalupe (Guadalupe), bourbon, Catuai and Pacas (Pacas) grow at an altitude of 1450 Masra.
Micro batches are prepared according to a natural process: cherries are carefully selected only when they are fully ripe and the cherries are dried on an elevated bed. Favorable weather conditions, such as dry and never hot climates, slow down the drying stage and provide excellent control of fermentation. This leads to a very clean and complex cup-shaped profile.
This special coffee is full of simple flavors of vanilla, peach and other ripe fruits, with strong syrup and wine aromas, intoxicating taste and distinct feeling.
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