Origin: Santa Ana Region, El Salvador
Producers: Various smallholder farmers
Elevation: 1,100–1,600 m
Varieties: Bourbon, Pacas
Process: Washed
Harvest: December – March
Body: Medium
Acidity: Medium
Flavor Notes: Dark Chocolate • Caramel • Dried Fruit • Almond • Red Apple
 
About the Region
 
The Santa Ana region is widely regarded as one of El Salvador’s premier coffee-growing areas. Located along volcanic mountain slopes, Santa Ana benefits from fertile soils, consistent rainfall, and moderate temperatures that support slow, even cherry development. These conditions contribute to coffees that are balanced, clean, and layered, often combining sweetness, nutty depth, and gentle fruit brightness.
 
Coffee production here is dominated by smallholder farms scattered across the highlands. Many of these producers rely on traditional practices passed down through generations, cultivating classic Salvadoran varieties such as Bourbon and Pacas. The result is a regional profile that is dependable yet expressive, making Santa Ana coffees equally valuable as stand-alone offerings or as structured components in blends.
 
About the Bean
 
This lot is classified as Strictly High Grown (SHG), indicating cultivation above 1,200 meters. At these elevations, coffee cherries mature more slowly, developing greater density and concentration of sugars and acids. The slower growth cycle, combined with cooler temperatures, leads to improved cup clarity and depth.
 
The coffee is hand-sorted to European Preparation (EP) standards, allowing fewer than eight defects per 300 grams. This level of sorting, paired with careful processing, results in a consistently clean and reliable cup.
 
Processing Details
 
As is typical in El Salvador, this coffee undergoes a washed (wet) process. Cherries are floated and sorted to remove underripe or defective fruit before being depulped. The beans are then fermented to break down remaining mucilage, washed clean, and dried to optimal moisture levels.
Washed processing emphasizes transparency and structure, allowing the terroir of Santa Ana and the intrinsic character of Bourbon and Pacas to come through clearly. The method produces a cup with defined sweetness, balanced acidity, and a refined finish.
 
In the Cup
 
This coffee opens with bold notes of dark chocolate and caramel, supported by a smooth, medium body. Nutty almond undertones add warmth and structure, while dried fruit sweetness and a subtle red apple brightness provide lift and balance. The result is a composed, versatile coffee that is approachable yet nuanced, showcasing why Santa Ana remains a cornerstone of El Salvador’s specialty coffee reputation.