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What Does El Salvador Santa Rita Taste Like and How to Brew El Salvador Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication. Please follow Coffee Workshop (official WeChat account: cafe_style). Yellow Bourbon, a variety where ripe cherries turn yellow, was first discovered in Brazil and is currently mainly cultivated there. It is generally believed that Yellow Bourbon may have originated from a mutation following hybridization between the red-fruited Bourbon variety and a Typica variant called Amerelo de Botocatu that produces yellow cherries.

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Yellow Bourbon

Yellow Bourbon, with yellow ripe fruits, was first discovered in Brazil and is now mainly grown there. It is generally believed to be a mutation resulting from hybridization between red-fruited Bourbon and a yellow-fruited Typica variant called "Amerelo de Botocatu." Yellow Bourbon is one of the most outstanding varieties. While regular Bourbon changes from green to yellow to red, Yellow Bourbon maintains its yellow appearance. When grown at high altitudes and processed using natural sun-drying methods, Yellow Bourbon produces 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. 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 meters / 7,749 feet). It is also a model estate for coffee production in El Salvador.

Variety: Yellow Bourbon

Flavor: 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 the characteristic feature of excellent balance. It's a specialty of Central America with equal characteristics of acidity, bitterness, and sweetness.

El Salvador coffee, alongside Mexico and Guatemala, ranks among the producers of the Aztec-Maya group, and is competing for the top one or two positions in Central America. High-altitude origins produce large, uniformly sized coffee beans with a rich and mellow flavor. Like Guatemala and Costa Rica, El Salvador's coffee is graded by altitude - the higher the altitude, the better the coffee. It's divided into three grades by elevation: SHB (strictly high grown) = highland, HEC (high grown central) = mid-highland, CS (central standard) = lowland. 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 fat, rounded acidity, and the sweetness of brown sugar and hazelnut chocolate.

Hand Brew Method for Santa Rita

15g of coffee, medium grind (Fujimaze #4 burr grinder), V60 dripper, water temperature 88-89°C. First pour with 30g water, let bloom for 27 seconds. Pour to 105g and stop, wait until the water level drops halfway, then slowly pour until reaching 225g. Avoid the tail end. Water-to-coffee ratio 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