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How to Properly Enjoy El Salvador Santa Rita Coffee & El Salvador Coffee Bean Prices

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication - follow Coffee Workshop (WeChat official account: cafe_style). El Salvador coffee ranks alongside Mexico and Guatemala as major production countries in the Central American region, competing with other nations for the top one or two positions in Central America. High-altitude grown varieties produce uniformly large coffee beans with a rich, mellow flavor profile. Like Guatemala and Costa Rica, El Salvador

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El Salvador stands alongside Mexico and Guatemala as a major coffee-producing country in Central America, competing with other nations for the top one or two positions in the region. High-altitude growing areas produce uniformly large coffee beans with a 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) = medium-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 features wheatgrass, roasted nuts, maltose, the smoothness of milk fat, rounded acidity, and the sweetness of brown sugar and hazelnut chocolate.

Pour-over Santa Rita

15g of coffee, medium grind (Fujiyama ghost tooth blade 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 halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 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

Processing Method: Washed processing

Yellow Bourbon Variety

Yellow Bourbon is a coffee variety where the ripe fruit is yellow. Originally discovered in Brazil, it is now primarily grown there. It is generally believed to have mutated from a hybrid between red-fruited Bourbon and a yellow-fruited Typica variant called "Amerelo de Botocatu." Yellow Bourbon is one of the most outstanding quality varieties. While regular Bourbon transitions from green to yellow to red, Yellow Bourbon remains yellow in appearance. Yellow Bourbon grown at high altitudes and processed using the natural method has exceptional flavor.

El Salvador Santa Rita Yellow Bourbon Washed SHG EP

Country: El Salvador
Finca: Santa Rita Finca
Region: Santa Rita
Grade: SHG
Score: 94 points - Coffee Review, February 2012

Santa Rita Finca is located in the northern region of the Apaneca-Ilamatepec mountain range at approximately 5,000 feet elevation. Santa Ana Volcano (Volcán Santa Ana in Spanish) is located in southwestern El Salvador, in Santa Ana Department, and is the country's highest peak (2,362 meters / 7,749 feet). It is also a model coffee-producing estate 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 excellent balance as its distinctive characteristic—making it a specialty of Central America. It features equal characteristics of acidity, bitterness, and sweetness.