El Salvador COE 2024 #3

Description

EL SALVADOR COE #3 2024

ALTITUDE: 2200 meters above sea level

COUNTRY: El Salvador

FARM: El Portezuelo

ORIGIN:Single Origin from Chalatenango, San Ignacio

PROCESS: Honey Process

ROAST: Medium-Light

VARIETY: Pacamara

ABOUT THE COFFEE:

El Salvador COE #3 2024 is a remarkable specialty coffee that earned an outstanding third-place ranking in the prestigious Cup of Excellence 2024 competition in Peru, scoring an impressive 90.09 points. This extraordinary coffee features a vibrant flavor profile with tropical fruit notes, complemented by delicate hints of vanilla. Crafted from the highly sought-after Pacamara variety, this coffee is a true delight for connoisseurs, offering a refined and complex taste experience.

What is the Cup of Excellence?

The Cup of Excellence (COE) is the most prestigious coffee competition and auction in the world, recognizing and rewarding the best coffees produced each year. It is a rigorous and transparent competition, where expert judges from around the world evaluate coffees based on their quality, consistency, and unique flavor profiles. Winning coffees receive exceptionally high scores and are auctioned at premium prices to roasters and buyers who seek the finest beans. The COE not only brings international recognition to the farmers but also contributes to the sustainability and development of the coffee industry by encouraging excellence in production. El Salvador COE #3 2024 stands as a testament to the incredible dedication and expertise of its producers.

Why did we choose it?

We selected this coffee for its exceptional quality and the recognition it achieved on the global specialty coffee stage. With its prestigious Cup of Excellence ranking, El Salvador COE #3 2024 is a testament to the dedication and expertise of its producers. Discovered by coffee expert Jordan Dabov, this coffee was chosen to bring you a fresh and distinctive sensory experience. Grown from the Pacamara variety—celebrated for its large beans, bright acidity, and layered complexity—this coffee offers a world-class cup that highlights the best of El Salvador’s coffee heritage.

Where does it come from?

El Portezuelo farm is nestled in the northern region of Chalatenango, San Ignacio, at an impressive altitude of 2200 meters—making it the highest coffee-growing point in the country. Managed by a dedicated family—a father and his three eldest children—the farm has been in operation for over eight years, producing some of the finest coffee in the region.

The story of El Portezuelo began with a dream to build a better future. Faced with challenges in pursuing traditional education due to high crime rates in the area, the family turned to coffee farming as their path forward. With untouched, fertile land at their disposal, they transformed their farm into a thriving coffee plantation. Their father taught them how coffee cultivation could help preserve natural water sources and create something truly meaningful for the community.

Best brew

El Salvador COE #3 2024 is incredibly versatile and perfect for a range of brewing methods. As an espresso, it delivers a balanced body, bright acidity, and a rich, lingering aftertaste. When brewed using methods such as V60, AeroPress, or Chemex, it reveals intricate layers of flavor, while a French press enhances its deep, full-bodied notes. No matter how you prepare it, this coffee guarantees an exceptional taste experience.

Process and variety

Process: Honey Process

Variety: Pacamara

The honey process is a meticulous post-harvest method that lies between washed and natural processing. Unlike the washed method, where all the coffee cherry is removed before drying, the honey process retains a portion of the mucilage on the beans. This sticky, sugary layer allows the beans to absorb more of the fruit’s natural sweetness during the drying phase, enhancing the coffee’s complexity and mouthfeel. The result is a coffee that boasts both fruity and caramelized sweetness, a silky texture, and balanced acidity.

Throughout the honey process, careful monitoring is required to control fermentation and drying times. The beans are dried on raised beds under controlled conditions, where they slowly develop their signature flavor characteristics. The honey process is labor-intensive but highly valued for producing coffees with exceptional body, sweetness, and vibrant flavor notes.

Pacamara Variety

Pacamara is an exceptional coffee variety that originated in Central America, specifically El Salvador. It is a hybrid of the Pacas and Maragogipe varieties, designed to combine the best attributes of both parent strains. Known for its large beans and distinctive cup profile, Pacamara offers a bright and dynamic acidity, a creamy body, and a wide range of complex flavors, including tropical fruit, citrus, chocolate, and honey.

One of the defining characteristics of Pacamara is its ability to develop unique flavor profiles depending on altitude, soil composition, and processing methods. When cultivated at high elevations, such as 2200 meters in El Portezuelo, the variety reaches its peak potential, producing a refined and intricate taste experience. Pacamara is highly regarded in the specialty coffee industry and is frequently featured in competitions like the Cup of Excellence.

Flavor Profile

El Salvador COE #3 2024 captivates with bright tropical fruit notes that bring a refreshing sweetness, beautifully complemented by gentle vanilla undertones. A light citrus acidity adds depth and balance, creating a refined and harmonious cup that transforms each sip into an unforgettable experience.

Environmental Sustainability

El Portezuelo farm is dedicated to sustainable agriculture, focusing on environmentally responsible farming practices. The farm minimizes chemical use and prioritizes natural methods to maintain biodiversity and soil health. By fostering ecological balance, the farm not only produces exceptional coffee but also ensures the long-term sustainability of its land and resources.

Perfect for Coffee Enthusiasts

This award-winning coffee is a must-try for those who appreciate specialty coffee at its finest. Whether you’re an experienced coffee lover or exploring high-quality coffee for the first time, El Salvador COE #3 2024 offers an elegant and multi-dimensional experience that showcases the artistry behind world-class coffee production.

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Additional Details

Grind: Adjust grind size based on your brewing method to maximize flavor extraction.

Region: Chalatenango, San Ignacio, El Salvador

Did you know?

The honey process is a unique coffee processing method that falls between washed and natural processing. Unlike the washed method, where all fruit is removed before drying, the honey process leaves a layer of mucilage on the beans, allowing them to absorb natural sugars. This technique results in a coffee that boasts both fruity and caramelized sweetness while maintaining a clean and balanced profile.