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El Salvador Las Isabellas Coffee

(earns 45 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Fruity Flavours / Notes
Fruits
Natural Flavours / Notes
Natural
Nuts And Spice Flavours / Notes
Nuts & Spice
Black & Redcurrant Caramel Cherry Coffee Flavours Hops & Boozey Milk Chocolate Mixed Fruits Mixed Nuts Mixed Spices Papaya & Mango Sugars
Flavours & Notes
Quick Details
Origin(s): El Salvador Spain
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Bright & Crisp
Thin
Mouthfeel
Full Bodied
Medium Balanced
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Roasted for Espresso Roasted for Filter Omniroasted for both filter and espresso
Processing Method: Natural Pulped Natural
Cupping Score: 87 - 89 / 100. A superb coffee 90+ / 100. A superb coffee You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits?
El Salvador Las Isabellas Coffee

Las Isabellas farm is located in the western region of El Salvador, at between 1,200 and 1,430 meters above sea level on the south face of “Cerrón Grande”in Apaneca .

The farm is situated over 525 acres of shade-grown coffee, with also 200 acres of primary forest, natural springs and waterfalls that provide a unique micro climate and bio-diversity for coffee growing. 

Las Isabellas is a farm with a strong emphasis on care for the natural environment, safe working conditions and significant community involvement. Programs include medical days, school materials and social responsibility seminars.

The Farm has three main varieties under cultivation mainly - Bourbon, Pacas and Pacamara.On the farm currently the yield of green coffee per Ha is at 9.92 quintales (1 quintales = 100lbs) which is double the average yield of El Salvador. This shows the careful attention to farm management and the environment is working to help the farms recover post the "La Roya" crisis.

All processing of the coffees from the farm happen at the wet mill named “Tequendama” .

This pacamara coffee comes from 20 Ha that is planted on the farm. At the mill the coffee undergoes traditional milling and fermentation process when the ripe cherry has been delivered to the mill.

After this the coffee is then left to dry on raised beds for the next 15 - 20 days weather depending.

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