Berry jam and cocoa on the dry aroma; strawberry and red-grape sweetness on entry; raisin, caramel, and milk chocolate through the middle with a soft winey note; a round, full body; and a long, sweet finish.
Buying Tips
Land of Bourbon: El Salvador retains a large share of old Bourbon trees — among the highest in Central America — which underpins its sweet, round profile
Natural process: Whole cherries are dried intact, adding jammy and winey notes compared with washed coffee, though Salvadoran naturals are usually restrained in ferment
Region: Santa Ana is the country's highest volcano, and the surrounding Apaneca-Ilamatepec range is El Salvador's main coffee region
Brewing Notes
Pour-over: Medium grind, 90°C, ratio 1:15
Technique: Avoid very hot water so the natural's winey notes don't dominate