Blueberry, apricot, grapefruit, raspberry, sugarcane, syrup
- Our Coffees
- News & Views
- Events
- Contact
- About
- Search
El Salvador San Ernesto Honey
Cupping notes
Description
7 hours from being harvested, coffee is pulped at the mill, leaving mucilage still around the parchment.
Beans are then layered on a raised bed to dry turned every 20 minutes in the sun for the first 7 days.
The parchment coffee is then cupped as it goes to the warehouse, whilst also being rested for 40 days before shipment, to allow the moisture to even out and the coffee to balance flavour and achieve better consistency.
Beans are both machine and hand sorted to remove any defects, and cupped again before shipping.
See if it tastes as good as it sounds
Request a sample
Origin
Producer
Process
Honey
Altitude
1000 - 1250m
Harvest
November - February
Flavour
Species
Varietal
Certification
Related
Rediscovering El Salvador with Jasal and Urrutia's
05 May 2023
In March 2023, MT and Jack were back at Jasal and Urrutia’s Estates in El Salvador. They are two of our longest and strongest producer partners. Despite the global challenges the industry has faced in recent years, both producers have continued to drive forward quality and invest in new equipment at their respective mills. We were excited to see and taste this progress firsthand.
Read more
René from Urrutia’s Group talks about the reality of growing coffee in El Salvador
30 May 2019
