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El Salvador Santa Rita Estate Flavor Profile and Characteristics

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussion. Follow Coffee Workshop (WeChat official account: cafe_style). Yellow Bourbon, a coffee variety with yellow fruit when ripe, was originally discovered in Brazil and is now primarily grown there. It is generally believed to have originated from a hybrid mutation between red-fruited Bourbon and a yellow-fruited Typica variant called Amerelo de Botocatu.

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Yellow Bourbon

Yellow Bourbon is a coffee variety where the cherries turn yellow when ripe. It was first discovered in Brazil and is currently 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 considered one of the most outstanding quality varieties. While typical Bourbon cherries change from green to yellow to red, Yellow Bourbon cherries remain yellow. Yellow Bourbon grown at high altitudes and processed using natural sun-drying methods 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: Wheatgrass, roasted nuts, maltose

El Salvador is one of the smaller countries in Central America. The local coffee is light-bodied, aromatic, pure, and slightly acidic, with the distinctive characteristic of excellent balance. It is a specialty of Central America, exhibiting 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 coffees from this region feature uniformly large, well-proportioned beans with rich, mild flavor profiles. Like Guatemala and Costa Rica, El Salvador's coffee is graded by altitude, with higher elevations producing better coffee. The grades are divided into three levels based on altitude: SHB (Strictly High Grown) = high altitude, HEC (High Grown Central) = medium-high altitude, and CS (Central Standard) = low altitude. The best brand is Pipil, which is the Aztec-Mayan name for coffee. It has received certification from the Organic Certified Institute of America.

The flavor profile features wheatgrass, roasted nuts, maltose, a smooth milk creaminess, rounded acidity, and sweetness reminiscent of brown sugar and hazelnut chocolate.

Brewing Method

Hand-pour Santa Rita using 15g of coffee, medium grind (using Fuji's ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Continue pouring until reaching 105g, then pause and wait until the water level in the coffee bed drops to halfway before continuing. Slowly pour until reaching 225g total, avoiding the final tail section. Water-to-coffee ratio of 1:15, extraction time 2:00.

Manufacturer: Coffee Workshop

Address: No. 10 Bao'an Qian 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

Processing Method: Washed processing