For Master Origins El Salvador, we’ve sourced an arabica from under shade trees nestled along the active Santa Ana volcano. Close to the Guatemalan border, the Apaneca-Ilamatepec Mountain Range region offers the ideal terroir for growing coffee. But beyond knowing how to reap the benefits of altitude, fertile volcanic soil, a temperate climate, and an array of coffee varieties known to yield a good cup, these masters of the bean also employ complex processing methods that add depth to El Salvador. A portion of this blend is processed using the red honey process. It’s time-consuming as a method and requires careful attention to adjusting the amount of sweet pulp left on the drying cherry, but delivers a distinct jammy sweetness to the blend, adding a complexity of flavour.
We recommend this coffee as a Reverso (50ml dash of milk + 230ml coffee) for an easy to drink, smooth coffee with malted and biscuity notes.
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