The San Carlos Cooperativa sits on the foothills and slopes of the Cacahuatique Mountain in Eastern El Salvador. The 672Ha Cooperative was founded after the El Salvadorian Civil War, as an effort to repatriate land to local smallholding farmers, and today, San Carlos supports 126 cooperative members and their families. Recently, a Honduran Specialty Coffee producer has been travelling to El Salvador to help train the cooperative members in experimental processing for specialty coffee in order to improve the quality of their coffee to reach the specialty market. This is one of the first lots to come out of that collaboration and the coffee has been macerated in barrels where it ferments for 90 hours before being dried on patios. Needless to say, if this is just the beginning of San Carlos' dedication to Specialty coffee, we can't wait to see what comes next.
This coffee boasts hoards of complexity. It has a sticky, sweet orange marmalade acidity, with a big caramel sweetness that reminds us of butterscotch. While tasting this on the cupping table we were perplexed by one of the tasting notes, there was definitely chocolate in there, but it was slightly different to usual, and then we picked up that hint of coconut (an exciting, but unusual flavour to find in coffee) which rounds out the chocolate into a bounty bar like finish. This coffee has so much to offer, brew it in any brew method and you'll no doubt be delighted.
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- Origin - El Salvador, Cacahuatique Mountain
- Producer -San Carlos Cooperativa
- Varietal - Bourbon
- Altitude - 1100 - 1665 masl
- Process - Natural
- Notes - Orange Marmalade, Butterscotch, Bounty Bar
- Cupping Score - 85