El Salvador El Angel - Natural

Tasting notes: Cherry, Milk Chocolate, Pepper, Tangerine Profile: Silky body with medium citric acidity

Know where your coffee comes from

Carlos Méndez’s farm is nestled in the western region of El Salvador, between the towns of Apaneca and Ataco, at an altitude of 1,200 to 1,500 MASL. His coffee is cultivated under the shade of native trees, with a carefully managed water supply that relies on collected rainwater. This dedication results in high-quality coffee with a strong commitment to sustainability.

Did you know there are many different coffee tree varieties, each with unique flavors and characteristics? For several consecutive years, this coffee has come from the Cuscatleco variety—a compact tree with large cherries and beautifully big beans. It was specifically developed for resistance against leaf rust by combining different Sarchimor variants.

During harvest and processing, the Méndez family works alongside a team of 20 people to ensure the best possible quality.

What makes Cuscatleco special?

Cuscatleco is a selection of the breeding strain T5296, also known as Sarchimor. While Sarchimor is not a single variety, it represents a group of varieties with similar ancestry. This dwarf coffee tree is known for its high yield potential, resistance to coffee leaf rust and nematodes, and exceptional cup quality. In the highlands of El Salvador, it benefits from a longer maturation period, developing into a rounded cup profile with more complex flavors.

Want to know more? Check our Direct Trade page here.

Produced by Carlos Méndez in the Apaneca and Ataco region of El Salvador, this El Angel lot showcases the potential of the Cuscatleco varietal. As a natural-processed coffee, it undergoes a drying phase where the cherry remains intact, a technique often associated with increased sweetness and body. You can learn more about how these processing methods influence the final cup profile in our guide.

Roasted by OR Coffee Roasters, this selection presents a complex interplay of flavors, ranging from bright tangerine and cherry to the grounding warmth of milk chocolate and a subtle hint of pepper. When evaluating these specific characteristics, it can be helpful to reference our flavor wheel to better identify the nuances within your brew. Grown between 1200 and 1500 masl, this coffee highlights the distinct terroir of El Salvador, offering a balanced experience that bridges fruit-forward acidity with a classic, comforting finish.