EL SALVADOR x JACU

This exquisite microlot comes from a UNESCO-protected area of forest and biological corridors in El Salvador. It is grown at an altitude of 1,600 meters on the slopes of the Santa Ana Volcano, directly across from Lake Coatepeque.

At 1,650 meters, the cooler temperatures allow the coffee berries to ripen slowly. This slow ripening process enables the beans to develop higher density and greater sugar content. As a result, the coffee offers a cup with more complexity, lively citrus acidity, delicious sweetness, and a silky mouthfeel.

The volcanic soil enriches the environment with ash that is naturally high in potassium, phosphorus, and other micronutrients. Andisol soil, which is typical of volcanic regions, provides excellent drainage while retaining moisture. These ideal conditions contribute to a clean cup with refined mineral notes, a long finish, and delightful acidity.

• Taste: plum, caramel, cocoa, passion fruit, and raspberry.
• Country: El Salvador
• Farm: Finca San José, Santa Ana
• Bean type: Pacamara
• Process: Natural

• Smak: sviske, karamell, kakao, passionsfrukt og bringebær.
• Land: El Salvador
• Farm: Finca San José, Santa Ana
• Bønnetype: Pacamara
• Prosess: Bærtørket