El Salvador Santa Ana Naranjo

The cup is impressive for it's balance and body. Brightness at all roast levels, citric acidity provides liveliness to the cup. Light roasts have a green apple quality, darker levels have a resonant sweetness, heavier body, with cinnamon stick spice and syrupy sweetness. Makes a wonderful SO espresso as well. City to Full City.
Out of stock
  • Process Method No
  • Farm Gate Yes
Region Central America
Farm Gate Yes
Grade SHG EP
Appearance .2 d/300gr, 17-18 screen
Roast Recommendations While the coffee is brighter and livelier a City roast, Full City has a deep sweetness and balance
Weight 1 LB
Recommended for Espresso Yes
This is a lot from the El Naranjo area of Santa Ana, El Salvador. Nearly all of our coffee from El Salvador comes from the vicinity of Santa Ana town. This coffee is brought as fresh-picked cherry from Naranjo to the CuatroM Mill near Las Cruces for processing. It is depulped using the ecological machine wash process, which results in a coffee akin to traditional wet-processing, although the fermentation step is skipped. We call it forced demucilage process because it uses water pressure and friction to scrub the clingy fruit layer from the parchment that coats the coffee seed. I watched as the coffee cherry was delivered to the mill, and the even level of deep red ripeness was impressive. The mill also floats the coffee cherry for density before pulping, which improves fruit selection as well. Farms in this area are planted extensively in older Bourbon types, or the slightly newer Tekisic Bourbon, and some percentage of Pacas (which is a Bourbon mutation).
I roasted this to 3 different levels and the coffee does really well throughout the roast range; it's a versatile coffee. The dry fragrance has a sweet milk chocolate tone, a hazelnut hint, with a slight red apple fruit and floral sweetness. The wet aroma is malty in the lighter roasts, and actually has increased sweetness with darker levels, at Full City. The cup is impressive for it's balance and body. There is a brightness at all roast levels, a mild citric acidity that provides liveliness to the cup. It's more pronounced in the lighter roasts, whereas at Full City it is integrated into a dark brown sugar roast sweetness. As it cools the lightest roasts turn toward a green apple puckery quality, where darker levels have a resonant sweetness, heavier body, with a hint of cinnamon stick spice to go with syrupy sweetness. Full City roast makes a wonderful SO espresso as well.