El Salvador Finca San Luis Natural

El Salvador Finca San Luis Natural 薩爾瓦多 聖路易斯 日曬 ＝ ＝ ＝ ＝ ＝ Roast level / Medium roast, highlighting the coffee’s sweetness and caramel aroma. Easy for beginners in pour over coffee. Medium roasted single origin beans can also be used to make espresso with more acidity. Tasting Notes / Dried dates, nuts, cocoa Acidity / ● ○ ○ ○ ＝ ＝ ＝ ＝ ＝ Region / Ahuachapan Variety / Centroamericano H1 Process / Natural ＝ ＝ ＝ ＝ ＝ Finca San Luis, owned by Luis Duarte, is located in Atako, Awachapan Province, not far from the Santa Ana volcano. Spanning approximately 25 hectares, the tree-lined farm sits at an altitude between 1280 and 1400 meters. The farm is actually comprised of several adjacent but not entirely contiguous plots. The Duarte family has chosen to cultivate the Bourbon variety extensively on the farm, a tradition that has continued for over 50 years. In addition, they cultivate smaller plots of other varieties, whose beans are harvested and processed separately. Last year, Finca San Luis produced only six bags of dried coffee beans. I am pleased to announce that this year the Duarte family has prepared 40 bags of coffee beans for us, using the same H1 hybrid variety as last year, locally known as "Centroamericano." This small, compact coffee tree is a hybrid of Sarchimor and the traditional Ethiopian variety Rume Sudan. When we visited their farm and processing plant, the first thing that struck us was their meticulous selection of coffee cherries. While variety certainly influences the flavor of coffee, the sun-drying process is the most crucial factor. This coffee was simply irresistible, its rich fruitiness leaving a lasting impression compared to other washed coffees from the Duarte farm! Don't expect floral and fruity notes like some Ethiopian sun-dried coffees. Instead, it exudes a rustic fruitiness with wine-like aromas, a juicy base, and an impressive balance of bittersweetness. Before the coffee cherries arrive at the processing plant, they undergo extensive manual sorting to remove unripe and defective coffees.