Artisan Roast: El Salvador, El Pinar, Honey Process

El Pinar is the second, smaller farm of Jaime Guevara in the Chalatenango district of Alotepec-Metapán in El Salvador.  This high altitude region is cool, dry, and known for producing some of the country's most exceptional coffees year in year out.  The stability of the dry climate during the harvest season makes it excellent for high quality honey process and this micro-lot is a honey process Pacas, a variety born in the nearby Apaneca-Ilamatepeque region.

Jaime processes the coffee from El Pinar and his other more well known farm Don Jaime on a raised drying bed system that takes up almost all of his back garden.  Using these beds, originally more typical of those found in East Africa but now more commonplace in El Salvador, help Jaime to better control the drying phase after fermentation of his coffee.  When controlled well this type of drying allows for the coffee to be cured at lower temperatures compared to the more traditional concrete patio method.  This helps retain sweetness an attribute very present in this micro-lot.

As with all good Chalatenango coffees there is a balance of sweetness, complexity and fruit with seem to combine effortlessly.  We've developed this roast to work in a number of brew methods and this has focused the flavour profile on the sweet aromatics of the coffee.  Flavours of maple syrup, kiwi-fruit and roasted almonds are most present across a full range of brewing methods.  With french press and aeropress the milk chocolate-like characteristics come more to the fore.  With filter, a lime-like citrus acidity becomes more present and complements the kiwi-fruit berry flavours of the brew.