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El Salvador Cuzcachapa Coffee

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Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Fruity Flavours / Notes
Fruits
Natural Flavours / Notes
Natural
Cherry Hops & Boozey Milk Chocolate Tea Flavours
Flavours & Notes
Quick Details
Origin(s): East Timor El Salvador
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Bright & Crisp
Thin
Mouthfeel
Full Bodied
Delicate & Thin
Medium Balanced
Balance of Flavours
Well Balanced
With Dominant Flavours
Coffee Specification
Cupping Score: You can score this one...
Processing Method: Natural
Roast Profile: Omniroasted for both filter and espresso
Altitude: 1001 - 1400 masl
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 Cuzcachapa Coffee

The Cuzcachapa cooperative is situated North of El Salvador's Ilamatepec volcano, in the South West of the country. Growing from having 56 members when it was established in 1966, to over 1200 members today, the mill is now the largest cooperative mill in El Salvador.

The Cuzcachapa cooperative is situated North of El Salvador's Ilamatepec volcano, in the South West of the country. 

The cooperative has a wide-reaching impact in the community at large, with a medical clinic, hardware store and gas station to serve the group's members. In addition, Cuzcachapa mill supports the local Santa Elenita school, which teaches around 40 children. Farmers in the group are supported with agronomy training, and the mill also takes care of a certified nursery of coffee varietals, including Castillo, Catimor and Sarchimor.

Cuzcachapa does the basics perfectly: nutty and chocolatey, with a great body and sweetness - the sort of coffee that's great to have around for any occasion. Whether you're using it as espresso or filter, it's got you covered.

Ripe coffee cherries are picked, and sorted to remove any defects. They then pass through a depulper, where the flesh of the cherry is removed, leaving behind a sticky mucilage layer. Next, the beans are fermented, and the mucilage layer breaks down, leaving a clean coffee bean behind. The beans are then carefully dried, resulting in a clean-tasting coffee with natural sweetness and complexity.

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A premium home-brewed coffee is still less expensive than a cafe

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