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Flavor Characteristics, Growing Region, and Brewing Parameters for El Salvador Santa Rita Yellow Bourbon Washed Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussion, please follow Coffee Workshop (WeChat official account: cafe_style). Yellow Bourbon, with yellow fruit when ripe, was first discovered in Brazil and is currently grown mainly in Brazil. It is generally believed to have originated from a hybrid mutation between the red-fruited Bourbon variety and a Typica variant called Amerelo de Botocatu that produces yellow fruit.

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Yellow Bourbon

Yellow Bourbon is a variety where the coffee cherries turn yellow when ripe. It was first discovered in Brazil and is now primarily grown there. It is generally believed to have originated from a mutation resulting from hybridization between the red-fruited Bourbon variety and a yellow-fruited Typica variant called "Amerelo de Botocatu." Yellow Bourbon is one of the most outstanding quality varieties. While regular Bourbon cherries typically turn from green to yellow to red, Yellow Bourbon cherries remain yellow in appearance. Yellow Bourbon grown at high altitudes and processed using the natural sun-drying method exhibits exceptional flavor.

El Salvador Santa Rita Yellow Bourbon Washed SHG EP

Country: El Salvador

Estate: Santa Rita Estate

Region: Santa Rita

Grade: SHG

February 2012 Coffee Review: 94 points

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). It is also a model estate for coffee bean production in El Salvador.

Variety: Yellow Bourbon

Flavor Profile: Wheatgrass, roasted nuts, maltose

El Salvador is one of the small countries in Central America. The local coffee is light-bodied, aromatic, pure, and slightly acidic, with excellent balance as its characteristic flavor feature. It represents the speciality of Central America, possessing equal characteristics of acidity, bitterness, and sweetness.

El Salvador coffee ranks alongside Mexico and Guatemala as major producers in the region and is competing with other countries for the top one or two positions in Central America. High-altitude production yields uniformly large coffee beans with rich, mild flavor. Like Guatemala and Costa Rica, El Salvador's coffee is graded by altitude - the higher the altitude, the better the coffee. It is divided into three grades by elevation: SHB (strictly high grown) = high altitude, HEC (high grown central) = mid-high altitude, CS (central standard) = low altitude. The best brand is Pipil, which is the Aztec-Mayan name for coffee. It has been certified by the Organic Certified Institute of America.

The flavor profile includes wheatgrass, roasted nuts, maltose, the smoothness of milk cream, rounded acidity, and the sweetness of brown sugar and hazelnut chocolate.

Brewing Method

Hand-pour Santa Rita: Use 15g of coffee, medium grind (Fuji grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Pour to 105g and stop, wait until the water level drops to half, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 1:15, 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
Roast Level: Roasted coffee beans
Origin: El Salvador
Roast Degree: Medium roast