El Salvador Santa Leticia Coffee

CUPPING NOTES FROM OUR HEAD ROASTER

From Producer Ricardo Valdivieso and his farm Finca Santa Leticia in El Salvador, expect a classic natural body with notes of kiwi and peach. This is a fruity natural processed coffee with an Almond Butter finish.

ORIGIN

Farm: Ricardo Valdivieso, Finca Santa Leticia Region: Apaneca, Ahuachapán, El Salvador Process: Natural Variety: Bourbon Elevation: 1620 - 1730 masl

Sourced from the Apaneca region of Ahuachapán, El Salvador, this Santa Leticia lot is produced by Ricardo Valdivieso. The coffee features the Bourbon varietal, which is widely recognized for its balanced sweetness and complex profile. This specific harvest undergoes a natural process, a method where the coffee cherry is dried intact, often resulting in a heavier body and pronounced fruit-forward characteristics.

Roasted by Press Coffee Roasters, this selection highlights distinct notes of kiwi, peach, and almond butter. When evaluating such profiles, enthusiasts often consult the flavor wheel to better identify the nuances between stone fruit acidity and nutty undertones. Grown at an elevation between 1620 and 1730 masl, the coffee reflects the specific terroir of the Santa Leticia estate. By combining traditional varietal cultivation with careful natural processing, this offering provides a clear expression of the high-altitude conditions found within the Salvadoran landscape.