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Is El Salvador Santa Rita Coffee Delicious? El Salvador Coffee Brewing Methods

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange Please follow Coffee Workshop (WeChat official account cafe_style) Processing method: Washed processing Yellow Bourbon, yellow bourbon, the fruit turns yellow when ripe, first discovered in Brazil, currently mainly grown in Brazil. It is generally believed that it may be a cross between the red-fruited bourbon variety and a typica variant called Amerelo de Botocatu that produces yellow fruit

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Processing Method

Washed processing

About Yellow Bourbon

Yellow Bourbon is a coffee variety that yields yellow cherries 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 known as "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 throughout their ripening process. Yellow Bourbon grown at high altitudes and processed using natural sun-drying methods produces exceptionally flavorful coffee.

El Salvador Santa Rita Yellow Bourbon Washed SHG EP

Coffee Details

Country: El Salvador

Estate: Santa Rita Estate

Region: Santa Rita

Grade: SHG

Rating: 94 points - Coffee Review, February 2012

Santa Rita Estate is located in the northern region of the Apaneca-Ilamatepec mountain range at approximately 5,000 feet above sea level. Santa Ana Volcano (Volcan Santa Ana in Spanish) is situated in southwestern El Salvador, in Santa Ana Province, and serves as 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 Notes: Wheatgrass, roasted nuts, maltose

About El Salvador Coffee

El Salvador is one of the smaller countries in Central America. The local coffee is characterized by its light body, aromatic quality, pure taste, and slight acidity. Its distinctive feature is excellent balance, making it a specialty of Central America. It possesses 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 varieties produce large, uniformly sized 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 received certification from the Organic Certified Institute of America.

Tasting Profile

The flavor profile features wheatgrass, roasted nuts, maltose, a smooth milky creaminess, rounded acidity, brown sugar sweetness, and nutty chocolate notes.

Brewing Method

Hand-pour brewing for Santa Rita: 15g of coffee, medium grind (using Fuji's demon teeth grinder #4), V60 dripper, water temperature 88-89°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to halfway, then slowly pour until reaching 225g total. Avoid the tail end. Water-to-coffee ratio of 1:15, extraction time 2:00.