El Salvador La Divina Providencia

Malic-like acidity impressions are subtle but add structure to flavor matrix of brown sugar and bittering cacao/chocolate roast tone. Red raisin and roasted almond hints. Incredible body. City+ to Vienna. Chocolatey espresso.

Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Lot size 5
Bag size 69 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHB EP
Appearance .6 d/300gr, 16 - 18 screen
Roast Recommendations City+ to Vienna; bittersweetness really comes through at a wide range of roasts
Type Farm Gate

La Divina Providencia is located in Canton Las Cruces, Los Naranjos area on the western side of the country, very close to the Santa Ana volcano. The farm is owned by the Escalon family, who receive outside agronomical assistance and help with farm management from the coffee exporter we're working with in the region. La Divina Providencia is roughly 25 hectares of planted coffee, mainly Catua at the highest part of the farm, as well as some Sarchimor. The high part of the farm has really good altitude for the region, nearly touching 1650 meters above sea level. Traces of the older bourbon plantings that were common in the area before rust epidemics can still be found here and there, but nearly all have been replaced with heartier, disease resistant types.

Brown sugar sweetness is apparent in the dry fragrance, the ground coffee letting off a smell of brown sugar candies, and an understated clove spice accent. Wetting the grounds gives off subtle nut tones, but they're much more of an afterthought behind a front of caramelizing sugar sweetness, and a fair amount of bittersweet cocoa. Brewing City+ roasts, the flavor matrix is comprised mostly of brown sugar sweetness and bittering cacao/chocolate roast tones, with subtle hints of raisin and roasted almond. It's a simple cup, but on the refined side for El Salvador, soft apple-like acidic impressions offer a structuring quality, and bright spot within the more "daily drinker" type cup profile (of which is still is, and that's not a bad thing at all!). I took one roast all the way into 2nd snaps too, and found the sweetness to prevail, even when juxtaposed by strong, bittering cocoa powder flavors. Espresso shots at 2 days rest are incredibly inky, the viscous liquor leaving a bittering cocoa residue behind, the prelude made up of burned sugar, with raisin and nut accents.