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What Do El Salvador Coffee Sacks Look Like - How Do El Salvador Chocolate Lover Coffee Flavors Taste

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussions - Follow Coffee Workshop (WeChat official account: cafe_style) SALVADOR FINCA GUAYABO Among the various producing countries in Central America, El Salvador is the smallest country by land area. Although its production volume is much smaller compared to other countries, the Pacific sea breeze and volcanic environment provide El Salvador coffee with unique cultivation advantages and diversity

SALVADOR FINCA GUAYABO

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Among the various producing countries in Central America, El Salvador is the smallest country in terms of land area. Although its production volume is much lower compared to other countries, the Pacific sea breeze and volcanic environment provide El Salvador coffee with unique cultivation advantages and diverse flavor expressions. Many excellent coffee varieties originate from El Salvador.

Among El Salvador's various producing regions, the Santa Ana volcano, with an altitude of 2,381 meters, possesses soil quality and cultivation height advantages. The nutrient-rich volcanic ash with organic matter provides abundant nutrient sources for local soil. Until now, Santa Ana is still recognized as one of El Salvador's best producing regions.

Chocolate Lover's Estate - Finca Guayabo Apaneca-Ilamatepec

Altitude: 1,350 meters, Bourbon variety

Blended with 50% honey processing and 50% washed method, the coffee flavor presents multiple layers.

Filled with the character and aroma of chocolate, cocoa, and nut cream, with a rich and smooth mouthfeel.

Characteristics

Chocolate Lover's Coffee features flavors of chocolate, milk candy, sucrose, toffee, and nuts, along with a tropical fruit aftertaste. It's rich and mellow, with a balanced sweet and sour taste.

The processing method of this bean is quite interesting—50% honey processing + 50% washed processing. So how will FrontStreet Coffee roast this bean?

First, when FrontStreet Coffee's roaster received this [El Salvador Santa Ana] green bean, they noticed the bean's relatively high density. During the roasting process, they adopted a medium heat approach to extend the bean's dehydration time. After the first crack, they appropriately prolonged the bean's caramelization reaction, making the sweetness of the bean more prominent in its flavor profile.