El Salvador El Cerro Espresso

Highlights

“Finca El Cerro has grown coffee above Apaneca-Lamatepec in western El Salvador for five generations; coffee has been part of the family's life for more than 150 years. Eight years ago son Fernando Escobar took over the farm and has been refining both the agronomy and the processing since. This lot is fully washed, pulp removed before drying and the parchment dried on raised beds under cover. In the cup that reads as classic Salvadoran espresso: soft acidity over cacao and caramel, nectarine and walnut, sweet enough to stay balanced under pump pressure. Every kilo sold funds Café y Salud, the farm's own health project, which gives its eight permanent staff and their families preventive check-ups at least twice a year.”