El Salvador

Name: El Salvador
Brand: mycuppa
SKU: SAL1WB
Price: 40.0 AUD
Availability: InStock

$40.00

Flavor intensity : 8

Pack Size

1kg 500g

Option to Grind

Whole Bean Espresso grind Stovetop grind Aeropress grind Drip/Filter grind Pour Over grind Plunger grind

Product variants

Cup and Taste Notes

Flavor : Caramel, blackcurrant, red cherry

Acidity : Mandarin, citric, balanced

Body : Big and rich body, long finish

Aroma : Baker's cocoa

Roaster's Notes

The last decade has not been kind to El Salvadoran coffee farmers.

Coffee Leaf Rust, or Roya, is an epidemic that has destroyed up to 40% of crops.

Whilst the major Roya outbreaks occurred in 2010/2011 and again in 2015, it's been a constant battle for coffee farmers to keep Roya under control.

La Nina, which has higher rainfall and moisture, is not helping the situation, creating the ideal condition for Roya to thrive.

The rebuilding process in El Salvador's coffee industry has been taking longer due to the country's struggling economic and political crisis.

El Salvador coffees are very good (or great); they are clearly world-beaters. We love how they are so well-balanced, smooth, and silky, with a highly rewarding texture in the cup.

Our El Salvador is from the Alvarez family in Volcan de Santa Ana. It was grown between 1,400 and 1,500 masl. It is a wonderful, fully-washed bourbon.

All coffee on this estate is hand-picked, and only the ripest cherries are processed at the mill.

The quality control by the estate is first rate with carefully controlled pulping, fermentation, washing and sun drying on aged clay patios.

Processed coffees are stored in silos to age before being screened for export.

You will be satisfied with this coffee - the only shame is the short supply.

Brew Recipe

Brew recipes are only intended as a rough and general guide. Always adjust recipe parameters to suit your own personal taste.

Dose - 19 grams

Yield - 38 grams

Time - 30 seconds

Ratio - 1 over 2

Guide - With a uniform screen size, this El Salvador is relatively easy to dial in. Keep it a bit looser to allow plenty of volume so the acidity is highlighted.

Delivery and Shipping

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Free standard shipping for orders over $130.

AusPost Express option available.

Shipped fast - orders received before 3pm sent same day.

Orders will ship via AusPost or one of our courier partners.

We care - all orders are packed into cartons to protect. Never satchels.

How shipping costs are calculated : Shipping charges vary and there is no flat rate. Carriers use destination (your postcode), the cubic volume (size) and the weight of a parcel to determine cost.

We try our best to offer the most competitive rates.

When will my parcel arrive : Unfortunately, it's not possible to supply accurate delivery times and we suggest checking the courier websites for the latest transit times.

We promise to get your order ready super-fast, nothing hangs around waiting.

Generally, we pick, pack and ship your order within an hour during our work shifts.

Tracking: You will receive notifications and tracking details via email as we pick and ship your order. Once we hand over your parcel to the courier they will keep you informed as the parcel makes the journey to you.

Why we are faster: We get it, nobody likes waiting for deliveries, especially coffee.

Our large size enables us to have direct access to a high-speed hub that bypasses Melbourne Parcel Facility - a source of delays. We can't guarantee all parcels will bypass MPF as this is subject to route plans by the courier.

It is possible to reduce 1-2 days from the transit time by helping your parcel arrive sooner.

Suitable for : Espresso, Stovetop, Drip/Filter, Percolator, Plunger

Caramel, blackcurrant, cherry and very sweet

Description

El Salvador - coffee's best-kept secret.

Flying under the radar, El Salvador is one of the coffee industry's best-kept secrets.

The secret is probably not the proper term.

Perhaps a hidden gem.

El Salvador produces a lovely coffee that works well in espresso and all other brew applications.

With a sweetness that surpasses Brazil, acidity that matches Costa Rica, and flavours so complex and delicious that they put shade on Guatemala and Honduras, it's a shame that El Salvador hasn't been able to surpass its neighbours in volume and reputation.

The most desirable attributes of El Salvador coffees are the juicy acidity and refined balance.

About El Salvador

Like many Central American countries, El Salvador has had complex challenges in the past and the immediate future.

An economy that has consistently failed for over a decade has impacted harvest volumes as they continue to decline yearly.

We fear that El Salvador coffees may eventually disappear from the global market.

Despite what seems like almighty challenges, Coffees from El Salvador are simply stunning.

It's nothing less than a true Cinderella story, clearly better than many other coffee-growing origins.

El Salvador is a fusion of the best from all other coffee-growing regions in Central America.

El Salvador coffees are grown at high altitudes (1,400 - 1,500 masl) in shaded plantations, which provides a perfect climate.

Experienced coffee roasters know how good El Salvador coffee can be and often feature in espresso blends used by barista champions over the past decade.

Our showcase coffee from El Salvador

We are bringing a complex, fresh, sweet, and perfectly balanced flavour for a single-origin coffee with added hints of mandarin and cocoa.

Our El Salvador offering is a beautiful single-origin coffee from the El Borbollon Estate in the Volcan de Santa Ana region.

The Alvarez family manages them.

This delightful bourbon varietal displays lush citrus and cocoa flavours.

A thoroughly washed coffee with a hint of fruit has a beautiful mandarin citric acidity fused with rich, smooth chocolate in a perfectly balanced and clean cup.

There is something delicious about mandarin and chocolate - like a gourmet dessert.

El Salvador has experienced many years of challenging conditions for its coffee industry.

We are hopeful that the coffee community in El Salvador will turn the corner and rise again.

The coffees we see from El Salvador are spectacular, and along with the rest of the coffee community, we can see incredible potential if only more inventory were available to purchase.

El Salvadorean farmers are implementing programs to focus more on specialty - much like how Costa Rica, Panama, Honduras, and Colombia have transformed.

Payment & Security

Payment methods

Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.

mycuppa uses a full cast iron coffee roaster for maximum flavor and sweetness

Why our coffees are different

Our custom SUPA-ROASTA is a one-of-a-kind, fully cast-iron platform using the most advanced computer controls for ultra-precise roasting of the best-tasting coffees.
These days, complete cast-iron roasting systems are extremely rare. Only cast-iron platforms can impart that highly desirable soft, moist heat into the coffee beans.
Would the best chefs and BBQ experts cook their culinary delights on Stainless, Alloy or Mild Steel or Air ?
Nope, neither would we.
mycuppa's SUPA-ROASTA creates coffees with smooth, rich, high-flavoured tastes, full and syrupy body, fine acidity and of course our trademark long, sweet finish.
Nothing compares.

Why roasting with Cast Iron is best

how we roast your coffee

Roasting coffee is a precise science. These days, computer profiles perform most of the automated tasks for controlling a roast profile. However, through better quality control via tasting, testing and optimization, we can make a big difference to the finished product through setting special parameters.

Click on the "+" symbols to learn more about how we roast your coffees.

mycuppa explains the delicate balance when roasting coffees for exceptional flavors

Roast Balance

Roast depth is a moving target for most coffee brands. It can depend upon the individual lot being roasted, ambient conditions (hot or cold) and the target brew application.

Our roast depth always targets medium (except for filter roast products that are roasted lighter).

Our medium-level roast is a combination of many factors, such as the balance of flavour, sweetness and acidity.

Roasting too far in one direction tends to pull or detract from other attributes.

Roast Profile

Our roast profile has evolved and optimized over the last 20 years.

Not much has changed in the last few years as the level of quality has essentially maintained at a consistently high range.

We roast for a medium level that takes all of the attributes into consideration - flavour, complexity, sweetness, acidity, body, aroma and finish.

Our roast profile could be described as carefully cautious - unwilling to push into zones that create an unbalanced cup taste.

Colour

Roast color is an outdated metric which no longer applies to quality coffees.

The external color of a roasted coffee bean bares little resemblance to how that coffee was actually roasted.

In the past, coffee was segmented as light, medium or dark. But those motifs did not sufficiently encompass the number of variations possible.

The external shade of a roasted coffee is more influenced by the brix (sugars) of the bean, e.g. higher brix levels may present or display darker shades of brown when roasted.

The processing method also plays a role in determining the final colour. Washed coffees are darker in shade, as are Decaf coffees, while naturals display a lighter and mottled appearance.

The roast profile also impacts the finished colour. A lighter-colored coffee may have been roasted poorly, having baked or stalled with darker internal colours.

Similarly, a lighter external color might hide the darker internals from scorching or rapid roasting using an invalid profile.

Dark does not mean stronger. In fact, dark is weaker as acid and caffeine levels decline.

Acidity

Acidity is perhaps one of the most complex and mis-understood attributes of roasted coffee.

Acidity is a fundamental requirement for flavor, in fact acidity is the pathway of flavor compounds.

Customers often ask for low—or zero-acid coffees. However, those coffees with very low acidity typically display dull, mediocre, and boring cup elements.

Australian coffee drinkers are predominantly milk or dairy alternative drinkers. In fact 93% of coffee drinkers add something else to the coffee besides sugar.

Acids are mostly grouped as citric or malic. When coffee is roasted well, the acidity should result in delicious sweetness.

However, the extraction or brew process can also affect the taste.

See how our coffees are roasted so beautifully

Whole bean coffee stays fresher for much longer than ground coffees

Ground coffee is poor value

Whole beans are the only way to enjoy freshly roasted coffee.

The moment coffee beans are ground, most of the essential, active compounds in ground coffee oxidize rapidly, losing vitality, aroma, flavour and body.

Ground coffee barely lasts 15 minutes; even sealed packs lose more than 80% of the critical essence in 2 weeks.

Unfortunately, once you open and close that pack, it's game over, and the ground coffee continues to stale at 20x the rate of whole beans inside of a sealed, unopened pack.

If you love coffee, please don't waste money buying pre-ground packs; you only get a small part of the wonderful coffee experience.

Buy a decent grinder and purchase whole beans; it makes a huge difference in aroma, flavour, and enjoyment.

Looking for something else ?

Try some of our most popular coffees.

A table comparing the facets of 5 products
Facet	Suuweet View details	Santosa Organic View details	Espresso Coffee Blend View details	Barista Coffee Blend View details	Centre Way Coffee Blend View details
Price
Price	From $22.00	From $23.00	From $22.00	From $22.00	From $23.00
Taste
Taste	Nut, vanilla, caramel, raisin and a chocolate finish	Balanced cup with notes of caramel, toffee, honey and dark chocolate	High flavoured, cherry, nut, blackcurrant, sweet fruits, long dark chocolate finish	Caramel. honey, nuts and chocolate.	Nut, cherry, vanilla and dark chocolate
Intensity
Intensity	8	8	8	8	8