Los Azacuanes - El Salvador Espresso

Red Bourbon is known for its balanced and fruity flavour profile, and this lot from Los Azacuanes is a great example. Nutty notes of almond meet the acidity of raspberries, with an after-taste of nougat.

About the coffee

Carlos Mendez has been growing coffee on the Los Azacuanes estate in El Salvador for years. This lot is a red bourbon, a naturally occurring Typica mutation. The coffee was processed naturally, which is also known as the dry process. The entire coffee cherry is placed in the sun and turned regularly so that it dries evenly. The drying process takes between 25 to 30 days and takes place on African beds. African beds are elevated wooden structures that give the cherries good airflow and prevent mould. By drying the beans in the fruit like this, the process enables highly aromatic coffees with particularly sweet and fruity flavours.

About the farm

Los Azacuanes farm is located near the town of Ataco at about 1,350 meters above sea level.