El Salvador Hot Springs

Name: El Salvador, Hot Springs
Roaster:  Beans Tei
Roasting degree: Medium
Area: San Ramoncito,Ahuachapán, El Salvador, 
         Finca El Madriado
Variety: Bourbon
Grade: SHG, EP
Screen: 16up
Altitude: 1250～1350m
Processing Method: Fully Washed, Sun-dried
RA, JAS, BCS certified


【Flavor scale】
Mildness: 3
Bitterness: 2
Richness: 3
Aroma: 4
Acidity: 2
Sweetness: 3    ※Grade 1 to 5

 【Impression 】
Medium Body, creamy and clean flavor, soft texture, well balanced , Mandarin Orange like flowery aroma mixed with sweet aroma as ripe banana, dried raison sweetness as carmel covered with milk chocolate bottomed with moderate richness and bitterness from roasting, shade tone of acidity slightly detected on top, short lasting aftertaste with creamy natural sweetness.

【Note】

While ago, there are only few farms provides speciality beans with "Hot spring processing method" in El Salvador, but it seems to become one of popular processing methods.  Hot spring.  Many of farms are surrounded by hot springs in this volcanic small country and now some of them realized that "hot spring water" may add extra vale to their cultivation.  Now one of popular "Hot spring" processing variety is Paca-mara, a hybrid seed varietal of the Pacas and Maragogype.  I believe this was the Original HOT Spring beans.  Since Hot Spring process adds special values in the market, appreciated especially in Japanese Market, each farm are trying to rise the market value with certifications or recognized methods, such as shade grown, organic and so on.

Coffee processed with Hot Spring/Sun-dried gives clear and sweet flavor, although El Salvadorian coffee often characterized its clear, transparent flavor.  It's maybe because fully matured cherries, red-cherries, are often used initially, but hot spring may help to add extra sweetness through fermentation.

Finca El Madriado is now called as Finca Altamira, lies on Santa Teresa area, won 25th place in 2003, 19th 2007, in COE.  This farm is one of excellent SPECIALTY beans producer in competitive El Salvadorian coffee market.