El Salvador - Finca San Jose

SUGGESTED BREW METHODS: Pour Over | AeroPress | French Press | Espresso

ORIGIN HISTORY:
Coffee became deeply rooted in El Salvador during the mid-1800s, eventually shaping both the country’s economy and cultural identity. By the early 20th century, El Salvador had earned a reputation as one of the world’s leading coffee exporters, known for producing balanced, approachable coffees grown in nutrient-rich volcanic soil. Despite periods of economic and environmental challenge, coffee remains central to the country’s landscape and agricultural heritage.

FARM PROCESS:
This lot from Finca San José was sourced through Escondido Coffee and reflects a focus on consistency, careful cultivation, and quality-driven processing. Using a semi-washed method, the coffee develops a smooth, rounded profile that highlights sweetness and body while maintaining clarity in the cup. The result is a comforting, approachable coffee that still carries the structure and character expected from specialty coffee.

CUP PROFILE:
Expect a smooth, medium-bodied cup with comforting notes of milk chocolate, caramel, and subtle brown sugar sweetness. The profile is balanced and approachable, offering gentle acidity, a creamy texture, and a clean finish that makes it equally suited for espresso or brewed coffee.

Notes: Chocolate, Caramel

Process: Semi-Washed

Variety: Bourbon, Marsellesa, San Pacho

Region: Concepción de Ataco

Altitude: 1,400–1,600 MASL

Roast: Medium