Nav: Home > Coffee >

The Story and Legend of El Salvador Santa Rita Estate's Santa Yellow Bourbon Washed Specialty Coffee Beans

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, For professional barista discussions, follow Coffee Workshop (WeChat official account: cafe_style). El Salvador coffee, alongside Mexico and Guatemala, ranks among the production countries of the ASA and Meraldo group, and is competing with other countries for the top one or two positions in Central America. High-altitude origins produce uniformly large coffee beans with a rich, mellow flavor. Like Guatemala and Costa Rica, El Salvador

For professional barista communication, please follow Coffee Workshop (WeChat public account: cafe_style).

El Salvador, alongside Mexico and Guatemala, stands as one of the major coffee-producing countries in Central America, currently competing for the top one or two positions in the region. Coffees from high-altitude regions feature uniformly large, well-proportioned beans with a rich, mild flavor profile. Similar to Guatemala and Costa Rica, El Salvador's coffee is graded by altitude, with higher elevations producing better coffee. The grading system includes three levels based on altitude: SHB (Strictly High Grown) for highland areas, HEC (High Grown Central) for mid-highland areas, and CS (Central Standard) for lowland areas. The most prestigious brand is Pipil, the Aztec-Mayan term for coffee, which has received certification from the Organic Certified Institute of America.

Hand Brew Preparation

Santa Rita hand brew: 15g of coffee grounds, medium grind (ground with Fuji's ghost tooth burr grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half, then slowly continue pouring until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, total extraction time 2:00.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Yuexiu District, FrontStreet Coffee
Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Processing Degree: Roasted coffee beans
Origin: El Salvador
Roast Level: Medium roast

Processing Method

Washed process.

Yellow Bourbon Variety

Yellow Bourbon, with yellow ripe cherries, was originally discovered in Brazil and is now primarily grown there. It is generally believed to be a mutation resulting from hybridization between red-fruited Bourbon and a yellow-fruited Typica variety called "Amerelo de Botocatu." Yellow Bourbon is considered one of the most exceptional varieties. While typical Bourbon cherries turn from green to yellow to red, Yellow Bourbon cherries remain yellow. When grown at high altitudes and processed using natural methods, Yellow Bourbon exhibits excellent flavor characteristics.

Coffee Details

Product Name: El Salvador Santa Rita Yellow Bourbon Washed SHG EP

Country: El Salvador

Estate: Santa Rita Estate

Region: Santa Rita

Grade: SHG

Achievement: 94 points from Coffee Review, February 2012

Santa Rita Estate is located in the northern region of the Apaneca-Ilamatepec mountains at approximately 5,000 feet elevation. Santa Ana Volcano (Volcán Santa Ana in Spanish) is situated in southwestern El Salvador, in Santa Ana Department, and is the country's highest peak (2,362-2,381 meters / 7,749 feet). It is also a model estate for El Salvador's coffee production.

Variety: Yellow Bourbon

Flavor Notes: Wheatgrass, roasted nuts, maltose

El Salvador Coffee Characteristics

El Salvador, one of the smaller countries in Central America, produces coffee that is light-bodied, aromatic, pure, and slightly acidic, with excellent balance as its distinctive feature—a hallmark of Central American coffees. It presents a harmonious balance of acidic, bitter, and sweet characteristics.

The flavor profile includes wheatgrass, roasted nuts, maltose, with a smooth milk cream texture, rounded acidity, and sweet notes of brown sugar and hazelnut chocolate.