December, 2008

El Salvador

Over a year ago we visited El Salvador and to this day it has remained my favourite of all the Central American coffees we have tried. I couldn’t wait to cup this variety…

Coffee is by far the most important export crop for El Salvador. In the past we have seen the reputation of coffee originating here suffer, due to the market being swamped with low quality, sun grown crops. This meant that traditional farmers were forced off their farms to find alternative incomes.

Thankfully, in recent years this has changed. Due to the support of Rainforest Alliance Certification, the more traditional methods of coffee production have resumed. More than 90% of the country’s coffee is now being shade grown, resulting in a much higher quality and also becoming really environmentally friendly.

Grown at high altitudes in the volcanic soils on the Apaneca Range in the central, south region of El Salvador (San Diego) this bourbon variety is planted (as mentioned earlier) amongst rainforests and is cultivated following the strict Organic Certification guidelines.

Wanting to take it a little further into the roast this time around, we decided on a medium profile for this bean. Dropping the coffee into the 2nd crack allows the depth to show through; the acidity drops a touch and the buttery/caramel flavours shine through.

A fabulous example of Central American coffee at its best; perfect for those espresso/macchiato aficionados amongst us. While being softer through the plunger, it doesn’t lose any of its well balanced creamy flavour. Get in before Christmas as it’s the perfect aid to get past that over indulgence we all seem to succumb to during the silly season!!

ENJOY!

The Koffee Purist