EL SALVADOR - Natural Process

EL SALVADOR  Santa Ana

About the Coffee

El Salvador Santa Ana natural process coffee refers to single origin specialty beans grown on the volcanic slopes of the SANTA ANA Volcano that have been dried entirely within the whole fruit.

While El Salvador historically specialized in washed coffees, its high-altitude natural-process lots are highly celebrated for transforming the region's classic chocolate profile into a deeper, fruit-forward experience. 

About the process

Instead of removing the fruit skin and washing the mucilage off immediately after picking, the entire intact coffee cherry is laid out to sun-dry on raised African beds or clay patios for roughly 20 days

As the fruit dehydrates around the seed, the bean absorbs the natural sugars and organic compounds from the surrounding pulp. This shifts the cup profile dramatically compared to standard Salvadoran coffees.

In the Cup

A balance of comforting base notes like milk chocolate, malt, and caramel, layered with intense natural fruit notes like tropical fruits, Mangosteen, Mango Pudding and lychee. 

Origin  :   El Salvador

Region  :   Santa Ana

Process  :  Natural

Varietal  :  Diamente Blend

Altitude  :  1200-1500masl

Roast Level  :  Light medium Roast

Notes  :  Tropical fruit, Mangosteen, Mango Pudding, lychee 

Weight  : 100g