November 2009

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.

This El Salvador coffee is a Bourbon Coffee which is cultivated from the Bourbon sub-species of the Arabica plant. Bourbon is the classic old-world coffee. It was first found on Reunion Island, off the coast of Madagascar. Before 1789 the island was known as Ile Bourbon.

In general, Bourbon can have excellent cup character. The cherry ripens quickly, but is at risk from wind and hard rain. It is susceptible to major coffee diseases. Bourbon coffee is typically grown between altitudes of 1000-2000 meters.

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. It produces a very smooth, creamy mouthfeel and a unique spicy highlight in the finish.
Almost a blend in a single origin!

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.

Enjoy

The Koffee Purist