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El Salvador Finca La Esperanza

Moderate acidity, interplay of raw sugar and nut tones comes off like almond milk, with big, creamy body and loaded with chocolate roast flavors. City+ to Full City+. Great espresso and blend base option too.

In stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Cerro Verde
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Arrival date June 2019 Arrival
Lot size 40
Bag size 69 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHG
Appearance .4 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

La Esperanza borders El Boqueron National Park, a majestic natural forest that is home to a multitude of wildlife, and a main feature of San Salvador’s volcano crater. After the roya crisis, most farmers in the region let the original Bourbon and Pacas cultivars die off, replanting with rust-resistant varieties that unfortunately also produce an inferior cup. However, La Esperanza has kept most of its original tree populations, which farm managers have kept productive and healthy by implementing integrated farming practices. The farm is broken into several plots, most with intermixing of Arabigo (Typica) and Bourbon. La Esperanza benefits from being able to hire the same group of pickers each harvest, who know the farm well, and know which cherries are ripe enough to pick. The coffee is transported to a mill in San Miguel where each batch is processed individually under strict processing protocols to ensure the quality of the beans are maintained. La Esperanza is a fairly large farm, and altitude ranges from 1000 to 1350 meters above sea level.

My first thought when cupping this lot from La Esperanza, is how nice the acidity is for a lower grown coffee. At City and City+ roast levels, there's a tartness in the cup that comes off like citrus peel, a welcome vibrance, albeit subtler than a high grown Guatemalan coffee for example. This coffee tastes like it smells. From fragrance to cup, I get a sweetness that's like partially refined sugar and almond, and that come together in the cup like sweetened almond milk. Chocolate flavors are soft in light roasts, and I find the cup to be more about the interplay of raw sugar and roasted nut tones, with extra creamy body. Roasting into Full City is another story altogether. These darker roasts are loaded with chocolate roast flavors, bittering but balanced, and with a walnut accent note in the finish. It's a real 'classic'-toned single origin espresso, as well as a fantastic option for a blend base.