The smallest country in Central America only produces Arabica coffee, natural and washed. Produced in high altitude plantations, coffee in El Salvador has a light body, mild and moderate acidity. The plantation area we selected is north of the locality "Santa Ana", an area renowned for fine plantations. coffee you'll get a full body delicately sweet, un'aromaticità very good with a pleasant tartness, tending to the fruit. We recommend it to anyone looking for a coffee with low caffeine content.
The image, inserted here, faithfully represents this coffee immediately after roasting took place at our plant craft.
Our coffees have the important feature of using a roasting artisan-type, where only the experience and you get a human control the selection of the optimal level of roasting itself. The success of the roaster is in fact the balance that you can not reach between time and temperature, and who better than an experienced hand may be able to do this?
Notes on Central American Coffee
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All Arabica plants in the Caribbean and Central America are descended from a plant stolen from De Clieu in Martinique from the garden of King Louis XIV.
Guatemala.
The cafe 'in this country stands for almost smoky flavor and high acidità.I grains have an aspect not exactly perfect. Usually take their name from the mountain regions where they grow, with the exception of "Maragogipe" which usually grows in flat areas and a coffee bean gigantesco.I 'Costa Ricans have a stronger taste of all the Central American varieties: the flavor is very rich , full-bodied and highly acidic. The best coffee 'comes from the mountains of the Pacific coast.
Costa Rica
The coffee 'Costa Ricans have a stronger taste of all the Central American varieties: the flavor is very rich, full bodied and highly acidic. The best coffee 'comes from the mountains of the Pacific coast.
Mexico
The coffee 'Mexicans are rich, full bodied and slightly acidic, with a fragrant aroma. The best qualities are those that grow at high altitude.
