The smallest country in Central America produces exclusively Arabica coffee, both natural and washed. Grown in high-altitude plantations, Salvadoran coffee has a light body, sweet taste, and moderate acidity. The plantation area we selected is north of the town "Santa Ana," known for its high-quality plantations. The resulting coffee has a delicately pleasant body, very good aromaticity, with a pleasantly fruity note, leaning toward chocolate. We recommend it to those looking for a coffee with a low caffeine content.
Our coffees benefit from an important characteristic: artisan roasting, where only through experience and human control can the optimal roast level be selected. The success of roasting lies in the balance achieved between time and temperature.
Notes on Central American Coffee
All Caribbean and Central American Arabica coffee plants descend from a plant transported to Martinique in 1723 by the French navy officer Gabriel Mathieu de Clieu, who took it from the Royal Botanical Garden in Paris.
Guatemala
The coffees from this country are distinguished by their almost smoky flavor and high acidity. The beans have a not-so-perfect appearance. They usually take the name of the mountainous regions where they grow, except for Maragogype, which generally grows in flat areas and has a gigantic bean.
Costa Rica
Costa Rican coffees have the strongest taste among all Central American varieties: the flavor is very rich, full-bodied, and highly acidic. The best coffees come from the Pacific coast mountains.
Mexico
Mexican coffees are rich, full-bodied, and slightly acidic, with a fragrant aroma. The best quality comes from high-altitude regions.
