El Salvador quality coffee

Roast: lighter
Acidity: delicate
Filling: round
Treatment: washed
Altitude: 1300 -1650 metres above sea level.
Harvest period: November – March
Flavours: Cherry, Grape, Sweet Raisin
SCA rating: 84

The full-bodied flavour and the delicate acidity of the coffee beans from El Salvador give the coffee an almost sensual sweetness. The relatively high altitude coffee beans ripen more slowly, influenced by cooler temperatures, but it is under these conditions that the beans ripen to a very high quality.