El Salvador Bourbon

FAMILY:
Rubiaceae

GENRE:
Coffea

SPECIES:
Arabica

VARIETY:
Bourbon

ORIGIN:
East Central area of the country, Department of San Vincente. Cultivation located on the slopes of the volcano of the same name.

ALTITUDE:
1,300-1,400 m. asl.

CRIVEL:
17+ S.H.G. (strictly High Grown)

TIME OF COLLECTION:
December – January

PREPARATION:
By wet route with fermentation. A “washed” coffee is obtained. It is then exposed to the sun for drying.

DESCRIPTION:
Fine-textured hazelnut cream with reddish highlights. Intense aroma followed by good and pleasant unimportant acidity. It presents quite persistent notes of citrus and honey.