El Ingenio

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Bright
• Clean
• Comforting
• Sweet

This coffee is grown at El Ingenio in El Salvador by the Urrutia family. Once picked, the coffee cherries are transported to San Antonio, the wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. run by Enrique Urrutia. At the mill, the cherries pass through a series of depulpers, each calibrated for different levels of ripeness. The first depulper is set specifically for ripe, red cherries. If a cherry isn’t pulped during the first pass, a processing machine known as a criba moves it on to the next depulper. With four depulping lines available, this system allows the mill to carefully separate and prioritise the highest-quality cherries. After depulping, the coffee undergoes a 13–14-hour dry fermentation. It is then washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and placed in a wet fermentation tank before moving on to the drying stage. The drying method is determined by the weather, production needs, and the volume of cherries arriving at the mill. The coffee is dried using a combination of guardiolas and brick patios. On the cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. table, we found notes of dried fruit, green apple, and fudge, complemented by a smooth, rounded mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. Available now for filter and espresso.