Coffee culture

What Are the Characteristics of El Salvador Washed Coffee | El Salvador Coffee Flavor Description

Published: 2026-01-28 Author: FrontStreet Coffee
Last Updated: 2026/01/28, Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style). FrontStreet Coffee's El Salvador Olivo Estate Washed Coffee Flavor Profile Introduction: El Salvador coffee refers to coffee produced in the small South American country of El Salvador. The local coffee is light-bodied, aromatic, pure, with slight acidity, and its flavor characteristic is extremely good balance, making it a specialty of Central America, featuring acidity and...

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

FrontStreet Coffee El Salvador Finca Montes El Corozo Washed Coffee Flavor Profile

El Salvador coffee refers to coffee produced in the small South American country of El Salvador. The local coffee is light-bodied, aromatic, pure, and slightly acidic, with excellent balance as its characteristic flavor feature, making it a specialty of Central America. It has equal characteristics of acidity, bitterness, and sweetness, with the optimal roasting level being medium to dark.

El Salvador's coffee is graded according to altitude, with higher altitude producing better coffee. The best brand is Pipil, which is the Aztec-Mayan name for coffee, and it has obtained certification from the Organic Certified Institute of America.

Another rare coffee is Pacamara coffee, which is a hybrid variety of Pacas coffee and Maragogype coffee. The best producing area for this coffee is located in western El Salvador, adjacent to Santa Ana, which is near the border with Guatemala. Pacamara coffee beans are full and plump, but the aroma is not particularly strong.

Washed Processing Method

Screen coffee cherries – remove pulp – ferment – wash – dry – hull

Put the screened coffee cherries into a pulping machine to initially remove their skin and pulp; place the coffee beans with residual pulp and pectin into water to ferment for about 24 hours; after fermentation, put the coffee beans with parchment into flowing water channels to wash away the pulp and pectin; after washing, dry the coffee beans by air-drying or using a drying machine to reduce the moisture content to around 12%; finally, remove the parchment from the coffee beans.

Finca Montes El Corozo

El Salvador Olive Tree Estate

Estate: Olive Tree Estate

Altitude: 1800-1950M

Variety: Kenya SL28

Processing Method: Washed

Grade: SHB

Harvest Year: 2019

Flavor: Lemon, nuts, berries, citrus, cream

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