El Salvador can produce very good coffee. Bourbon varietal coffees are at one end of the spectrum, with a balanced, classic "Central" profile, a good alternative to Brazil as a base for espresso; Pacamara varietal coffees are their opposite, quirky and full of character. High altitudes and good, dense traditional varietals are a factor in the quality of El Salvador coffees. The country also produces an abundance of lower-grown coffee with fairly average cup quality.
Mirador is a bodied coffee, with complex chocolate flavors that are tinged with fruit and bittering cacao. Malic to tartaric acidity provides structure in the cup, and the middle to dark roast levels make extremely nice espresso. City+ to Full City+. Good for espresso.
Raw sugars and roasted nut dominate a hot cup, opening up to cola and cocoa notes along the way. Syrupy chocolate takes center stage in the deeper roast levels with hints of dark fruit too. City+ to Full City+. Good for espresso.
A mild peaberry outturn, opening up as it cools. Salted caramel and cocoa butter are central, with mellow citrus zest acidity, and black tea bittering finish. Versatile in the roaster. City+ to Full City+. Learn More
A nuanced profile, fruit and spice hints, tea-like and with refreshing acidity. Calagual y Naranjo is complex for El Salvador coffee, with a center of caramel and cocoa. City to Full City+. Good for espresso. Learn More