El Salvador | San Joaquin | Red Bourbon | Honey | Filter

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Sweet
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Farm: San Joaquin Region: Canton Lomas de San Marcelino Elevation: 1400 to 1600 masl Varietal: Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Process: HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Notes: Honey, caramel, & tangy green apple About: Finca San Joaquin is a part of the reputable collection of farms from the Pacas family in El Salvador. At San Joaquins highest elevation there is a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. cypress forest that has been conserved. The forest provides a habitat for endangered mammals, birds and reptiles. It is located at the Ayeco Mount, on the north eastern part of the Lamatepec Volcano. From Finca San Joaquin we present the Red Bourbon varietal processed via the honey method. This coffee is extremely sweet, balanced and clean, with a nice 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. that makes it ideal for espresso and filter. It’s a ‘sessionable’ and easy to drink coffee that will leave you going back for cup after cup!