El Salvador El Angel - Natural

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Comforting
  20
• Funky
  20

Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Cherry, Milk Chocolate, Pepper, Tangerine Profile: Silky bodyBodyThe 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. with medium citric acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. Know where your coffee comes from Carlos Méndez’s farm is nestled in the western region of El Salvador, between the towns of Apaneca and Ataco, at an altitude of 1,200 to 1,500 MASL. His coffee is cultivated under the shade of native trees, with a carefully managed water supply that relies on collected rainwater. This dedication results in high-quality coffee with a strong commitment to sustainability. Did you know there are many different coffee tree varieties, each with unique flavors and characteristics? For several consecutive years, this coffee has come from the Cuscatleco varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.—a compact tree with large cherries and beautifully big beans. It was specifically developed for resistance against leaf rust by combining different Sarchimor variants. During harvest and processing, the Méndez family works alongside a team of 20 people to ensure the best possible quality. What makes Cuscatleco special? Cuscatleco is a selection of the breeding strain T5296, also known as Sarchimor . While Sarchimor is not a single variety, it represents a group of varieties with similar ancestry. This dwarf coffee tree is known for its high yield potential , resistance to coffee leaf rust and nematodes , and exceptional cup quality . In the highlands of El Salvador, it benefits from a longer maturation period, developing into a rounded cup profile with more complex flavors . Want to know more? Check our Direct Trade page here.