Los Andes, Natural Bourbon, El Salvador

Flavour profile: A sweet and dark berry like aroma. The coffee has a medium intense sweetness and flavours of milk chocolate, cacao nibs and a hint of sultanas. The mouthfeel is smooth, with a medium body.

Colour: Smooth red Category: Curious Producers: Ernesto Menéndez Varietal: Bourbon Process: Natural Harvest: March 2025 Location: Apaneca-Ilamatepec Mountain Range, Santa Ana  Elevation: 1720 meters above sea level Price transparency: The FOB price paid for this coffee was $4.50/Ib.

Ernesto Menéndez is a well-known name in the coffee industry and has won the coveted Cup of Excellence several times. We're honoured and proud to hold exclusivity on all the coffees he produces at Los Andes!

Nestled in the Apaneca-Ilamatepec mountain range, Los Andes farm is about 5 hectares, which yields a bit more than we typically buy, but we find it well worth committing to all of the coffee to maintain this valuable partnership. Ernesto holds a lot of knowledge and is always very communicative about how he takes care of the farm, and how he processes his coffees. Walking the farm together with him is like opening a true treasure, he holds so much knowledge and skills from the agriculture, processing and to the cupping table.  

Los Andes has quite an interesting story. Almost 60-70 years ago, the previous owner of the farm planted SL28 trees on the land which had been taken home from a hunting trip in Kenya. As a result, the Bourbon varietal at Los Andes now grows right beside the SL28 trees, some of which are now almost 80 years-old. For comparison, most of our coffees come from plants that are only 3-20 years old. At Los Andes, everything is left to grow "wild" to create a more wild forest environment and the coffee is produced in harmony with the nature. This is also why Ernesto keeps the older plants around, instead of simply planting new ones. The plants age and grow into the natural forest environment that Ernesto is looking for and make the environment really special. 

Bourbon coffee was first produced in Reúnion, which was known as Île Bourbon before 1789. It was later taken by the French to mainland Africa and to Central America. The taste profile of this Bourbon is one that we like the most in El Salvador, its mature sweetness matches the slightly bigger mouthfeel that is typical for the country.

To learn more about Ernesto Menéndez and Los Andes click here. 

Innehåller kaffe, förvaras mörkt och svalt.

Produced by Ernesto Menéndez in the Apaneca-Ilamatepec Mountain Range of Santa Ana, this El Salvador selection from Drop Coffee highlights the classic profile of the Bourbon varietal. Grown at 1720 masl, the cherries undergo a natural process, a technique where the fruit remains intact during drying to influence the final cup character. While processing methods vary significantly, natural-processed coffees often exhibit a heavier body and pronounced sweetness compared to washed counterparts.

In this specific lot, the combination of the Bourbon cultivar and the natural process yields a profile defined by milk chocolate, cacao nibs, and sultanas. These descriptors align with the deeper, earthier segments of the flavor wheel, offering a balanced experience that emphasizes the inherent richness of the harvest. By focusing on traditional cultivation in the Santa Ana region, Menéndez delivers a coffee that remains grounded in the distinct terroir of El Salvador while showcasing the meticulous care required for high-altitude natural production.