El Salvador coffee | Washed Process

Home of the famous Pacamara varietal, El Salvador has been an important player in the coffee producing World for many years.

After the civil war of the 1980’s El Salvador have been progressive in the speciality coffee industry, while many other countries replaced unique speciality coffee trees for high-yield crops, El Salvador did not go through this process. In turn, although El Salvador does not produce anywhere near the quantity of coffee as other Central American countries it does produce undeniable quality and unusual characteristics.

An El Salvadorian coffee doesn’t have the punchy flavours and acidity of a Guatemalan however the subtle fruitiness and the gentle fragrance make coffee from this region of the world a perfect everyday coffee.

The Washed Process method creates some of the world’s finest coffees with cleaner, fruitier tastes and higher acidity than other methods.

Washed coffee is produced by firstly pulping the coffee cherry to remove the outer layer of skin, before leaving the bean to ferment in water for one of two days. The mucilage is then washed from the bean once its aroma has been absorbed.