el salvador - bourbon honey process

We taste notes of plum, honey, and hints of vanilla in this honey process coffee from the Apaneca-Llamatepec region of El Salvador. The honey process tends to impart unique and more pronounced flavor notes that are desirable for coffee enthusiasts that are seeking more exotic beans. It is extremely important to pick coffee cherries at peak ripeness, but quite possibly equally important to process coffee with the same attention to detail. The cherries at this farm are depulped without water, leaving the mucilage on the bean, and dried on raised beds for 14 days. It is then dry milled and prepped for export. Finca Santa Matilde has a history of excellence, with high cupping scores and placement at the El Salvador Cup of Excellence in 2018 & 2019. They are driven to innovation as they seek to produce highly regarded coffees to be enjoyed by you.

The Santa Matilde farm is located in the the Apaneca-Llamatepeca mountain range and region, a part of the Biosphere Reserve. Within the reserve are forest plantations, coffee plantations, grasslands, crops, and wetlands. Farmers in this area were the first to grow coffee in El Salvador with beans brought over from Guatemala in the late eighteenth century, with production beginning at the turn of the nineteenth century. The farm is owned by the Ariz-Herrara family that has brought sustainability, social responsibility, and employment to the community for over one hundred years.

Grown By: Andres Acosta

Region: Apaneca-Llamatepec

Process: Honey

Variety: Bourbon

Elevation: 1,375m

Roast Degree: Light - Medium

Yum! We Taste Notes Of: Plum, Honey, and Hints of Vanilla