El Salvador Los Tres potros - Natural SL28

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Bright
  55
• Funky
  45
• Clean
  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.: Raspberry, pineapple, orangettes. Profile: Syrupy 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. in a sweet and fruity cup with a zesty aftertaste, Know where your coffee comes from Don Carlos and Hedardo Méndez’s farm farm is located in the western region of El Salvador, between the towns of Apaneca and Ataco, at an altitude ranging from 1,200 to 1,500 MASL. The farm lies in Ahuachapán, a region known for its rich volcanic soils, cooler climate, and ideal conditions for cultivating high-quality coffee. Here, coffee is grown strictly under the shade of native trees, and water is carefully managed through rainwater collection—practices that reflect both sustainability and a deep respect for the land. For the past few years, we’ve been receiving samples of the Los Tres Potros (The Three Foals) lot — a dense Kenya 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.. Every time we cup it, we’re convinced again: it’s just that good. As a naturally processed coffee, its flavour profile changes slightly from year to year. This season, it shines with sweet tropical and red fruit notes and a pleasant citric aftertaste. The Méndez family employs around 20 people during the harvest and processing period, supporting the local community while crafting high-quality coffee with care and consistency. How it's roasted The El Salvador Los Tres Potros is a Kenya variety, known for its unusually dense beans. Due to their higher density, roasting requires a more intense approach. As a roaster, you harness the energy to develope the sugars, while still maintaining a total roast time of 9 to 10 minutes to achieve a light filter roastEspresso / omni roastAn 'espresso roast' is developed further for extraction under pressure; an 'omni roast' is profiled to work for both espresso and filter from one bag.. Want to know more? Check our Direct Trade page here.