El Salvador Santa Elena: Available in Four Varieties
Santa Elena Estate is a seven-time Cup of Excellence winner / 2021 COE Third Place Winner
El Salvador Finca Santa Elena Bourbon Natural
Processing Method: Natural
El Salvador Finca Santa Elena Bourbon Natural
El Salvador Finca Santa Elena Bourbon Honey
El Salvador Finca Santa Elena El Corozo Geisha Natural
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
El Salvador Finca Santa Elena Bourbon Natural
Pineapple, Grape, Longan, Mango, Tropical Fruits, Juicy Mouthfeel, Buttery Texture, Thick & Syrupy Body
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El Salvador Finca Santa Elena Bourbon Washed
Jasmine, Sweet Peach, White Grape Juice, Well-Balanced, Delicate & Clean, Sweet Peachy Finish
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El Salvador Finca Santa Elena Bourbon Honey
Yellow Plum, Maple Syrup, Honey Date, Cocoa, Buttery Texture, Thick & Syrupy Body
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El Salvador Finca Santa Elena El Corozo Geisha Natural
Strawberry, Tropical Fruits, Raspberry, Fruity Candy, Full Sweetness, Thick & Syrupy Body, Long-Lasting Finish
El Salvador Finca Santa Elena
El Salvador – The Unique Coffee-Growing Advantage
Among Central American coffee-producing countries, El Salvador is the smallest by land area. Although its coffee production volume is significantly lower compared to other nations, its proximity to the Pacific Ocean, oceanic winds, and volcanic terrain provide ideal conditions for coffee cultivation, resulting in distinctive and diverse flavor profiles. One of the most celebrated coffee varieties, Pacamara, was originally developed in El Salvador and has become a consistent winner in cupping competitions worldwide.
Among El Salvador’s various coffee-growing regions, Santa Ana Volcano, located west of the capital, stands out with its rich volcanic soil and high-altitude terroir, reaching up to 2,381 meters. The region’s volcanic ash-enriched soil provides an abundant source of organic nutrients, making Santa Ana one of the most renowned coffee-producing regions in El Salvador.
Santa Elena Estate – A High-Altitude Coffee Gem
Within the Santa Ana region, Santa Elena Estate is one of the highest-altitude farms in the area. The estate is currently managed by Don Fernando Lima, a third-generation coffee farmer. With over 30 years of experience, Fernando has dedicated his life to coffee cultivation.
The estate mainly grows Bourbon and Pacamara varieties, with a strong commitment to environmental sustainability and biodiversity. Upon entering Santa Elena Estate, one can immediately notice its distinct preservation of a natural forest environment, setting it apart from many other farms in El Salvador.
Fernando has also preserved a significant proportion of old Bourbon trees, some of which are over 15 years old. Unlike many commercial farms that cut down older trees due to lower yields, Fernando believes in nurturing and maintaining these trees, as they produce superior cup quality despite their lower yield. For him, these trees are the result of years of dedication and careful cultivation, and their well-preserved nature contributes to the estate’s exceptional coffee flavors.
Santa Elena Estate – Precision in Coffee Processing
Traditionally, Salvadoran coffee farmers have not always paid close attention to the drying process, and many processing stations have used rudimentary equipment. However, Don Fernando has continuously upgraded the processing facilities at Santa Elena Estate, making it one of the few farms in El Salvador to use African raised beds for coffee cherry drying.
While African raised beds extend the drying time, they significantly enhance coffee clarity and sweetness. This meticulous drying method sets Santa Elena apart from other Salvadoran farms.
Investment in a Private Washed Processing Station
Fifteen years ago, Fernando established his own washed processing station, allowing him greater control over post-harvest processing and enabling experimental honey-processed batches.
At Santa Elena Estate, freshly harvested red cherries are not immediately depulped or dried. Instead, they are first placed in clean water tanks at the processing station for a resting phase, which enhances the coffee’s sweetness before undergoing further processing.
A Leader in Honey & Natural Processing
Santa Elena Estate is one of the few farms in El Salvador with extensive expertise in honey and natural processing. Don Fernando is known for his meticulous attention to every detail, ensuring exceptional quality in both processing methods.
As a result of his dedication and precision, Santa Elena Estate has achieved:
Seven Cup of Excellence (COE) awards since 2003
Top 10 finishes in two Central American competitions organized by the Rainforest Alliance
3rd place in the 2021 COE competition
Santa Elena Estate operates six farms, with Santa Elena and El Corozo being two of its most renowned estates.
Arabica Coffee Variety – Bourbon
(Bourbon)
Bourbon is one of the closest varieties to the original Arabica heirloom strains. It was first discovered on Réunion Island (formerly known as Bourbon), located near Madagascar.
Bourbon has distinct characteristics, offering high-quality flavor, much like Typica, with wine-like acidity and a sweet aftertaste.
One way to differentiate Bourbon from Typica is by examining the leaves and coffee bean appearance:
Bourbon leaves are broader compared to Typica.
Bourbon coffee cherries are smaller and grow more densely on the branches.
As a result, Bourbon coffee beans tend to be smaller and rounder than those of Typica.
(Geisha/Gesha)
Geisha coffee, once named one of the "World's Top 10 Most Expensive Coffees" by Forbes, is a legendary name in the world of specialty coffee. However, there is significant confusion surrounding the Geisha variety, as several genetically distinct plant types are referred to as Geisha, many of which share a similar geographic origin in Ethiopia. Recent genetic diversity analysis conducted by the World Coffee Research confirms that the T2722 variety cultivated in Panama is both unique and consistent. When well-managed in high-altitude regions, this variety is strongly correlated with exceptional cupping quality and is renowned for its delicate floral aroma, jasmine notes, and peach-like fragrance.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following three processing methods, described below:
【Natural / Sundried / Dry Processed】
Natural Process / Sundried / Dry Processed
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
【Honey / Pulped Natural / Semi-dry Process】
Also known as: Pulped Natural / Semi-dry Process
The honey process is a method that combines elements of both the natural process and the washed process. This technique was initially developed in Costa Rica. Similar to the washed process, the skin and pulp of the coffee cherries are removed, but the fermentation step is skipped. Instead, the mucilage layer (a sticky, sugary layer around the bean) is left intact and dried under sunlight.
The term "honey" does not refer to the addition of actual honey. Rather, it derives from the sticky texture of the mucilage, which resembles honey. The retention of this layer, rich in sugars and acids, is the key to the honey process. The amount of mucilage left on the beans determines the sweetness and flavor complexity.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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