EL SALVADOR Cordillera del Balsamo

ROASTING PROFILE: Suitable for Espresso ;

Filter GRINDING: Whole Bean (Standard Delivery)

DEGASSING PERIOD: Espresso 10-14 days ; Filter 7 days

To provide you with FRESHLY ROASTED coffee, KESTAR COFFEE roasts coffee strictly TO ORDER. It is available as whole beans (standard) or ground, delivered in special packaging with a degassing valve.

If you would like to receive your coffee ground, before finalizing your order, mention how you want it in the "ORDER COMMENTS" section: for espresso, filter, Turkish coffee (ibric), etc.

Processing: Washed ; SCA Score: 83.5 pts

Full and velvety body with notes of chocolate, caramel, brown sugar, berries

Region: Cordillera del Bálsamo, Quetzaltepec

Producer: Multiple Fincas in Cordillera del Bálsamo

Altitude: 1,200 - 1,350 msl.

Type/Variety: Arabica: Bourbon, Pacas

Harvest Period: Jan - Apr

Classification: SHG EP

Processing: Washed

EL SALVADOR

Coffee production in El Salvador has shaped its history for more than 100 years and has contributed significantly to the Salvadoran economy since the mid-19th century. Until the civil war in the 1980s, El Salvador was one of the most organized coffee-producing countries in Central America, with an international reputation renowned for quality and efficiency. After the end of the war, the country strove to recover its production. Due to rich volcanic soils and a mild climate, El Salvador offers excellent conditions for coffee cultivation and is home to some of the most sought-after varieties in the world. The Cordillera del Bálsamo mountain range is located in the country's western region, a few dozen kilometers west of El Salvador's capital. In this region, many coffee farms are located around the steep slopes of the Quetzaltepec volcano.

For this coffee, only the best cherries from four different fincas in the region were carefully handpicked: Finca San Luis, Finca San Pedro, Finca San Jose Buena Vista, and Finca La Trinidad. After harvesting, the coffee cherries are sorted, pulped, fermented, and washed. Then, the parchment—or pergamino—is spread out on patios to dry in the sun. For a uniform drying process, the parchment is raked several times throughout the day. Afterward, it is bagged up and prepared for export.