With about eighty-five percent Bourbon and remaining Red and Yellow Catuai, the coffee from San Emilio plantation is grown in clay soil with the estate’s own water birth. Nestled in the Cordillera Del Balsamo mountain range towering 1500m above sea level, the plantation boasts one of the highest elevation wet mills in El Salvador. The San Emilio Estate is also one of the larger plantations in El Salvador and crown jewel for CAFECO Group. While it is known that El Salvador has great coffee across the full spectrum – from good commercial coffees to microlot mills, the country has successfully transitioned into the modern era and created a reputation as an excellent source of specialty coffee.
This specially processed bean with caramel fragrance, has bittersweet taste of dark chocolate. The velvety body with mild acidity gives a clean distinctive finish.
Pulp Natural refers to the processing where the coffee cherries are de-pulped (similar to the washed process but skipping the fermentation tanks) with the sticky mucilage left on the coffee beans (seeds), after which the beans are sun dried. This labour-intensive processing often result in an increase in the overall flavour compared to the traditional natural processing and at the same time, milder in acidity relative to fully washed processing.