El Salvador Finca El Guayabo Honey

$31.00

Body / Mouthfeel Light-Medium

Body is the weight and texture of the coffee in your mouth.

Light-Medium: Delicate to rounded, with a lighter-weight, smooth mouthfeel.
Medium-Heavy: Rounded and syrupy, with substantial weight and presence.

Body is different from roast level. A light roast can still have a substantial body.

Acidity Low-Moderate

Acidity is more of a sensation than a flavor: it is the pop on your taste buds when you bite into a fresh piece of fruit like an apple.

Low: Soft, gentle, and mellow.
Low-Moderate: Gentle and balanced, with subtle, restrained brightness.
Moderate-Bright: Lively and expressive, with clear, juicy brightness.

Good acidity adds freshness and character; it does not necessarily mean sourness.

Size

$31.00

El Salvador Finca El Guayabo Honey

From $31.00

About this coffee A sweet, fruit-forward Red Bourbon from Santa Ana, El Salvador, with a rounded body and clean finish.

Region: Santa Ana
Processing: Honey
Body: Light-Medium
Acidity: Low-Moderate
Farm: El Guayabo
Producer: Jaime Ortiz
Altitude: 1300 masl
Varietal: Red Bourbon
Grade: SHB/EP (Grade 1 SCA)

From the source

The story behind this coffee

All of our coffees are shipped whole bean.

Tasting Notes: TBA.

My dear friend Jaime Ortiz is a fifth-generation coffee producer. I had the privilege of spending time with him on his farm and he nothing short of amazing, and his farm as well.

Jaime’s farm is Rainforest Alliance certified. They produce red, orange and yellow bourbon, pacamara and are starting to grow some Kenya SL28. However, most of the coffees they produce are red bourbon. They have a mixture of washed, honey and naturals available.

The farm sits at 1300 masl near the Santa Ana volcano. This region in particular provides excellent conditions for growing excellent coffee.

Why we roast this way

So this coffee still tastes like itself.

We chose this coffee for the character created by its variety, origin, growing conditions, and processing. Our light to light-plus roasting develops sweetness, aroma, and body while keeping those qualities present in the cup.

Why don’t we roast dark?

As roasting goes further, perceived acidity and origin-specific flavors recede while roast-driven body and bitterness increase. We stop earlier because we are protective of what made this coffee worth choosing.

There is nothing wrong with preferring dark roast. If that is what you normally drink, use this coffee’s tasting notes and body as your guide. Chocolate, caramel, nuts, deep fruit, and richness can all be present without a smoky roast.

Brew guidance

Choose the cup you want.

Different brew methods bring forward different sides of the same coffee. Choose the approach that sounds most like your ideal cup.

Flat-bottom (Melitta) brewers

More body, with a softer, less bright cup.

French press

A more viscous mouthfeel with moderate brightness.

V60 & cone brewers

Less body, with a brighter, more expressive cup.

Single Origin

Carefully sourced from exceptional farms and regions.

Small-Batch Roasted

Roasted in small batches to highlight each coffee’s unique profile

Whole Bean Coffee

Best flavor when freshly ground before brewing

Roasted Fresh & Shipped

Packed and shipped directly from the roastery.

Orders are prepared and shipped within 48 hours, Monday through Thursday. Because we’re both a working roastery and coffee shop, a coffee may rarely sell out before we prepare your order. If that happens, we’ll email you so you can choose a comparable coffee or wait for your original selection to be roasted.

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