If you combine the natural aroma of coffee with notes of chocolate, orange peel, and raspberries, the taste of caramel and nuts, and a pleasant citrus and chocolate aftertaste, you will get El Salvador. The cup of coffee resembles a fragrant tropical fruit ― it is rich, sweet, and juicy. As they say in El Salvador… Drink it and smile!
The Dutch consul established the coffee traditions of El Salvador here, in the Golden Coffee Belt of the volcanic mountain range Apaneca Ilamatepec. He was the first to mention the coffee farm of El Salvador in his report. It happened almost three centuries ago in 1750. Even today, the west of the country is of much importance to the coffee industry because more than half of the exported coffee grows here.
The Santa Ana Volcano or Ilamatepec is one of the most active volcanoes in the region. Coffee trees grow on volcanic soils covering the slopes of the volcano and other mountains. Thanks to the volcanic origin of the soils, you can taste the notes of chocolate to some extent in every cup of Arabica that grows here ― Pacas, Bourbon, Pacamara, Catimores, Casticis, Cuscatleco, and Catuaí.
Emilio Lopez is the owner of a farm having vast plantations. He says his approach to work is unconventional and emphasizes that he values non-standard thinking. A few years ago, Emilio separated the highest part of his land from the rest of the plantations, quite reasonably believing that coffee at an altitude of 1500 meters would be sweeter. He was proved right, and the site got the name La Cumbre (the Top).
Emilio Lopez has been managing Cuatro M since 2001. He is a representative of the sixth generation of farmers and today he owns one of the most comfortable and innovative production facilities in El Salvador. The basic work principles of Mr. Lopez and his team are quality, stability, and innovation. According to experts, the Cuatro M farm is one of the most promising in the country, so the number of coffee fans from Emilio will continue growing.
The unusual combination of fruit and berry notes in the cup is partly because of the natural processing method: cleaning coffee cherries, washing the beans and drying them on raised racks called African beds. They regularly stir a thin layer of beans providing air influx, so coffee soaks the sun and dries evenly.
Helpful tip: If you want to enhance the taste of chocolate in your cup, you need to prepare coffee using a pour-over device and pour boiling water. If you pour moderate-temperature water (up to 70°C) into ground El Salvador, berry and fruit notes will be brighter.
Features
- State and region: El Salvador \ Apaneca Ilamatepec, La Cumbre
- Growing Altitude: 1550 meters above sea level
- Variety: Red Bourbon
- Process: Natural
- Roast: Omni Roast
- Size: 250g
