Coffee Beans Suitable for Pour-Over: El Salvador's Honey-Processed Caturra with Fruity Sweet and Sour Notes

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FrontStreet Coffee - El Salvador Finca Los Alpes Caturra Honey Process Introduction

Many people may not have heard of Salvadoran coffee, which comes from the small South American country of El Salvador. Compared to other coffee varieties, this region's coffee is light-bodied, aromatic, pure, and slightly acidic, with the characteristic flavor of excellent balance, making it a specialty of Central America. It features balanced characteristics of acidity, bitterness, and sweetness, with the optimal roast degree being medium to dark.

Salvadoran coffee, alongside Mexico and Guatemala, is ranked among the producing countries of the ASA and Meldo groups, and is competing with other countries for the top one or two positions in Central America. Coffee from high-altitude areas consists of large, uniformly-sized coffee beans with a rich and smooth taste.

Like Guatemala and Costa Rica, Salvadoran coffee is graded according to altitude - the higher the altitude, the better the coffee. It is divided into three grades based on altitude: SHB (Strictly High Grown) = High altitude, HEC (High Grown Central) = Medium-high altitude, CS (Central Standard) = Low altitude.

El Salvador Finca Los Alpes Caturra Honey Process

Region: El Salvador

Altitude: 1,550 meters

Variety: Caturra

Processing Method: Honey Process

Flavor Notes: Berries, maple syrup, brown sugar, citrus, cream

Brewing Tips

To brew a delicious pour-over coffee, the key factors include grind size, water temperature, and the coffee-to-water ratio, among others. Compared to machine-brewed coffee, there are more considerations to keep in mind.

About FrontStreet Coffee

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