El Salvador
A flavor profile that perfectly suits different types of fermentation
Coffee from El Salvador combines the fruity and berry notes typical of Guatemalan coffees with the dense structure and silky mouthfeel found in Honduran lots. Salvadoran cherries contain a significant amount of mucilage, which means more nutrients for yeasts and bacteria. This, combined with well-developed infrastructure, creates vast opportunities for crafting diverse flavor profiles.
In El Salvador, we worked with Bourbon cherries at the El Borbollon mill, managed by Eduardo Alvarez, and with Mauricio Salaverria at the Finca Divisadero. Both use drying surfaces unusual for the region (no concrete patios). El Borbollon is laid with clay tiles, while Divisadero relies entirely on African drying beds. This helps to avoid temperature fluctuations and provides better control over the drying process.
Coffee from El Salvador combines the fruity and berry notes typical of Guatemalan coffees with the dense structure and silky mouthfeel found in Honduran lots. Salvadoran cherries contain a significant amount of mucilage, which means more nutrients for yeasts and bacteria. This, combined with well-developed infrastructure, creates vast opportunities for crafting diverse flavor profiles.
In El Salvador, we worked with Bourbon cherries at the El Borbollon mill, managed by Eduardo Alvarez, and with Mauricio Salaverria at the Finca Divisadero. Both use drying surfaces unusual for the region (no concrete patios). El Borbollon is laid with clay tiles, while Divisadero relies entirely on African drying beds. This helps to avoid temperature fluctuations and provides better control over the drying process.