El Salvador La Esperanza "H1" Cultivar

A raw sugar backdrop, with a sweet almond paste flavor, and a dried lemon peel accent. Impressive acidity and cleanliness for the region. Bittersweet cocoa with darker roasts. City to Full City+. Good for espresso.

Out of stock
  • Process Method Wet Process
  • Cultivar Modern Hybrids
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Arrival date June 2018 Arrival
Lot size 12
Bag size 69 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Centro Americano "H1"
Grade SHB EP
Appearance .6 d/300gr; 16-18 screen
Roast Recommendations City to Full City+; lighter roasts have surprising acidity
Type Farm Gate
Recommended for Espresso Yes

This cultivar separation comes from Finca La Esperanza, which sits on the border of 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. "H1", however, is an exception. H1, a newer hybrid strain, is a cross between Sarchimor and the Rume Sudan, produced in the hopes of producing a coffee that has both high cup quality and leaf rust resistance (this trait comes from the Catimor roots in the Sarchimor hybrid). This H1 sample certainly stood out when cupping alongside their other Bourbon offers, not necessarily as "better", but just offering different cup characteristics than the others. The acidity level is notably higher in this H1, and it also has a unique black tea/tannic aspect that I didn't pick up on in their other coffees.

At City+ roast level, the sweetness is quite convincing in both dry fragrance and wet aroma of this lot. Smells of raw brown sugar, and a chocolate-covered macadamia nut come to mind, and the wetted crust pushes malted milk chocolate balls in the steam. As a brewed coffee, the cup of my City roast was centered around a raw sugar backdrop, a sweet almond paste flavor, and a dried lemon peel accent. I'm impressed by the level of acidity and cleanliness at City and City+, especially in the context of other El Salvador coffees. There's a tannic touch that lends cup structure, and comes off like Lipton iced tea. City+ is where you catch a glimpse of bittersweet roast tone potential, which at Full City plays a much more central role. Chocolate roast tones peak at Full City and Full City+, and these roasts will make for an intensely bittersweet shot of espresso, with a surprising high note too.