El Salvador Santa Ana
El Salvador Santa Ana
Regular price35000TL
350.00TL
/
Variety: Bourbon, Pacas, Catimor
Harvest: January-March
Altitude: 1350-1600m
Processing process: Washed and sun dried on traditional clay terraces
Recommended Brewing Method: Filter Coffee - Pour Over - French Press
Tasting Notes: Milk chocolate, hazelnut, medium acidity and medium body.
Drink: Intense and palate-filling first sip, soft, acidic fruity finish, full-bodied.
95% of the coffee produced in El Salvador is shade grown, and the passion and expertise of farmers, combined with a skilled picking and milling workforce, contributes greatly to the continued high quality of the country's production. It is possible to feel the "drink and smile" motto that the people of El Salvador always say in every area. You can also feel this motto when you taste the coffee. The intense and full-bodied chocolate taste you get in the first sip is enough to make you smile with the fruity flavors and acidity you get at the end.
More information
Coffee has been an important part of El Salvador's economy and accounts for a large portion of the country's export revenues. In the 1980s, coffee production reached high levels, placing El Salvador among the leading coffee producers worldwide, ranking 4th globally. However, coffee production suffered severely during periods of civil war and turmoil in the country and did not reach these levels for the next five years. Although government support is not as evident in El Salvador compared to other Central American countries, coffee production is sustained by the efforts of farmers in the region. Most production takes place on small farms and certain restrictions have been introduced to prevent monopolization. For example, no individual is allowed to own more than 245 hectares of coffee plantation. These measures promote diversity in the coffee sector and enable access to a variety of coffee types from different farms. Coffee production in El Salvador generally occurs in seven main regions. One of these regions, the Santa Ana region, is one of the most important coffee production places in the country. Coffee cultivation in this region starts from 500 meters and rises to 2365 meters. In addition, the Santa Ana volcano, which erupted in 2005, enriches the soil with the ashes it spreads throughout the region and allows the cultivation of wonderfully delicious coffees. In light of this information, El Salvador coffees have an important place in both the country's economy and cultural heritage. The country's coffee industry is sustained by a unique combination of farmers' labor and natural conditions.
El Salvador coffees, which are softer and less acidic than Central American coffees, generally promise light acidity, a balanced drink and honey-like sweetness. The fruit of coffee grown at high altitude and low temperature grows slower and the seed is denser. This coffee, grown at 1350 meters and above, is an elite type of coffee. 95% of the coffee produced in El Salvador is shade grown, and the passion and expertise of farmers, combined with a skilled picking and milling workforce, contributes greatly to the continued high quality of the country's production.
Recommendations for the preparation and consumption of coffee are as follows:
How to Drink / Brewing Method:
Prepared with filter brewing methods, El Salvador coffee offers a drink that will allow you to experience different taste profiles from the first sip to the finish. This method reveals the complex aromas and balanced structure of the coffee.
In coffees prepared with pressurized brewing methods such as espresso, aeropress, moka pot, more pronounced nut notes and chocolate main taste profile come to the fore instead of the fruity flavors coming from the bottom. Coffees prepared with these methods offer an intense and rich flavor.
If brewing with a French Press, it is recommended to do pre-brewing first and keep the main brewing time a little shorter than normal. In this way, it is possible to maintain the flavor and balance of the coffee.
Who Should Prefer:
In general, those who like the chocolate notes in Central American coffees combined with other flavors can prefer El Salvador coffee. This coffee is ideal for those who want to experience different taste profiles along with chocolate notes. Additionally, those who want to improve their palate and discover new flavors should try El Salvador coffee.
Not suitable for whom:
El Salvador coffee may not be suitable for those who prefer coffees with high body and density on the palate. This coffee has a medium body and balanced structure, so it may not be ideal for those looking for an intense flavor profile.
Harvest: January-March
Altitude: 1350-1600m
Processing process: Washed and sun dried on traditional clay terraces
Recommended Brewing Method: Filter Coffee - Pour Over - French Press
Tasting Notes: Milk chocolate, hazelnut, medium acidity and medium body.
Drink: Intense and palate-filling first sip, soft, acidic fruity finish, full-bodied.
95% of the coffee produced in El Salvador is shade grown, and the passion and expertise of farmers, combined with a skilled picking and milling workforce, contributes greatly to the continued high quality of the country's production. It is possible to feel the "drink and smile" motto that the people of El Salvador always say in every area. You can also feel this motto when you taste the coffee. The intense and full-bodied chocolate taste you get in the first sip is enough to make you smile with the fruity flavors and acidity you get at the end.
More information
Coffee has been an important part of El Salvador's economy and accounts for a large portion of the country's export revenues. In the 1980s, coffee production reached high levels, placing El Salvador among the leading coffee producers worldwide, ranking 4th globally. However, coffee production suffered severely during periods of civil war and turmoil in the country and did not reach these levels for the next five years. Although government support is not as evident in El Salvador compared to other Central American countries, coffee production is sustained by the efforts of farmers in the region. Most production takes place on small farms and certain restrictions have been introduced to prevent monopolization. For example, no individual is allowed to own more than 245 hectares of coffee plantation. These measures promote diversity in the coffee sector and enable access to a variety of coffee types from different farms. Coffee production in El Salvador generally occurs in seven main regions. One of these regions, the Santa Ana region, is one of the most important coffee production places in the country. Coffee cultivation in this region starts from 500 meters and rises to 2365 meters. In addition, the Santa Ana volcano, which erupted in 2005, enriches the soil with the ashes it spreads throughout the region and allows the cultivation of wonderfully delicious coffees. In light of this information, El Salvador coffees have an important place in both the country's economy and cultural heritage. The country's coffee industry is sustained by a unique combination of farmers' labor and natural conditions.
El Salvador coffees, which are softer and less acidic than Central American coffees, generally promise light acidity, a balanced drink and honey-like sweetness. The fruit of coffee grown at high altitude and low temperature grows slower and the seed is denser. This coffee, grown at 1350 meters and above, is an elite type of coffee. 95% of the coffee produced in El Salvador is shade grown, and the passion and expertise of farmers, combined with a skilled picking and milling workforce, contributes greatly to the continued high quality of the country's production.
Recommendations for the preparation and consumption of coffee are as follows:
How to Drink / Brewing Method:
Prepared with filter brewing methods, El Salvador coffee offers a drink that will allow you to experience different taste profiles from the first sip to the finish. This method reveals the complex aromas and balanced structure of the coffee.
In coffees prepared with pressurized brewing methods such as espresso, aeropress, moka pot, more pronounced nut notes and chocolate main taste profile come to the fore instead of the fruity flavors coming from the bottom. Coffees prepared with these methods offer an intense and rich flavor.
If brewing with a French Press, it is recommended to do pre-brewing first and keep the main brewing time a little shorter than normal. In this way, it is possible to maintain the flavor and balance of the coffee.
Who Should Prefer:
In general, those who like the chocolate notes in Central American coffees combined with other flavors can prefer El Salvador coffee. This coffee is ideal for those who want to experience different taste profiles along with chocolate notes. Additionally, those who want to improve their palate and discover new flavors should try El Salvador coffee.
Not suitable for whom:
El Salvador coffee may not be suitable for those who prefer coffees with high body and density on the palate. This coffee has a medium body and balanced structure, so it may not be ideal for those looking for an intense flavor profile.
It is usually delivered to the cargo courier within 1-3 business days. Orders placed after 16:00 will be shipped the next day.
Delivery time may be longer for products that can be produced after order, such as furniture. For urgent orders, you can get information by contacting us via Instagram before ordering.
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