El Salvador Dry Process Cuscatleco

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Bold
  50

#html-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. [data-pb-style=LQWT1VG]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Wild and wooly fruit flavors backed with pungent roast intensity. WineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. fruits, stewed plum, hard cider, bittering dark cocoa, chocolate liqueur, and deep-toned finish. City to Full City+.