Coffee culture

Introduction to El Salvador Coffee Estates - El Tablon Estate - One of the World's Finest Single-Origin Coffees

Published: 2026-01-27 Author: FrontStreet Coffee
Last Updated: 2026/01/27, Professional coffee knowledge exchange, more coffee bean information, please follow Cafe_Style (WeChat public account: cafe_style) El Salvador HIU El Tablon/La Arada Pacas Honey - El Salvador El Tablon Estate Pacas Honey Process HIU Project. El Salvador coffee is renowned as one of the world's finest coffees. FrontStreet Coffee recommends pour-over single-origin coffee beans with flavor description:
El Salvador HIU EL Tablon/La Arada Pacas Honey

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For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

El Salvador HIU EL Tablon/La Arada Pacas Honey

El Salvador Tablon Manor Pacas Honey Process HIU Project

Salvadoran coffee is renowned as one of the world's finest coffees. FrontStreet Coffee recommends this pour-over single-origin coffee bean.

Flavor Profile:

Deep and refined chocolate and orange peel aromas, with refreshing notes of orange juice, melon, and honey green tea.

About the HIU Project:

The HIU development program, aimed at enhancing coffee quality from small farms, has produced over 500 distinctive, specially crafted micro-lot coffees in El Salvador and Panama. Founder Graciano Cruz established this operational model based on years of coffee production experience, collaborating with farmers, producers, and exporters to develop together starting from the terroir. The goal is to create coffee batches of excellent quality (with cupping scores of at least 85 points, or even higher), where each product is tailor-made to meet consumer demands.

HIU first identifies unique products and producers based on variety, terroir, microclimate, local customs, culture, or processing methods. Through cupping, the inherent qualities of green beans are confirmed and flavor profiles are established. Before cooperation begins, producers are informed of HIU's project philosophy and standards, and quality and yield improvement plans are jointly developed. Throughout the process, production techniques are enhanced through educating farmers on relevant knowledge, testing sugar content of ripe coffee cherries, implementing eco-friendly processing methods, building facilities to improve drying conditions, and more.

The HIU project establishes a complete production chain, ensuring that each batch produced is identifiable and traceable. Quality and batch grading are established through cupping, with special packaging in 50-pound (vacuum-sealed boxes) or 100-pound (GrainPro inner bags) units to maintain traceability for each batch, while providing roasters with coffee flavor profiles and producer information.

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