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