El Escudo

<p>
<b>Variety: </b> Catuai, Bourbon
</p>
<p>
<b> Processing: </b> Washed
</p>
<p>
<b> Origin: </b> Santa Ana, El Salvador
</p>
<p>
<b> Producers:</b> The Salaverria Family
</p>
<p>
<b> Altitude: </b> 1600m
</p>
<p> 	
The Salaverria family is a powerhouse of specialty coffee production in El Salvador. They manage a range of diverse farms planting Bourbon, Catuai, Pacas, and Caturra beans across the Santa Ana region. During the harvest season, coffees from all their farms are brought to their centrally located Las Cruces mill where they are processed in lot-separated batches. Owning the mill allows the Salaverria family to process each lot to their liking, and experiment with different approaches to coaxing flavors out of their beans. This lot from their El Escudo tablon is double-soaked, which requires extra time for the coffee to be soaked again after the traditional washing process. The second soak ensures the beans are completely free of mucilage, which helps maintain their integrity during the drying process and amps up the clarity of the flavors in the resulting cup. </p> 
<p>
You'll see what we mean about clarity when you brew some El Escudo: a bold dark chocolate base, juicy cherry sweetness, and a bright zing of raspberry flavor are immediately distinct. The body of this cup is super light and the flavors are clean, lending itself well to a batch brew for sharing with friends. We love when coffee is processed in a way that brings out its best traits, and thanks to stellar beans and expert growers empowered to experiment, El Escudo truly shines. Don't forget to leave us a comment, and check in on what the rest of the club is up to. Remember, the only thing better than excellent coffee is sharing it with others! </p>

Tasting Notes: Chocolate, Cherry, Raspberry

Variety: Catuai, Bourbon

Processing: Washed

Origin: Santa Ana, El Salvador

Producers: The Salaverria Family

Altitude: 1600m

The Salaverria family is a powerhouse of specialty coffee production in El Salvador. They manage a range of diverse farms planting Bourbon, Catuai, Pacas, and Caturra beans across the Santa Ana region. During the harvest season, coffees from all their farms are brought to their centrally located Las Cruces mill where they are processed in lot-separated batches. Owning the mill allows the Salaverria family to process each lot to their liking, and experiment with different approaches to coaxing flavors out of their beans. This lot from their El Escudo tablon is double-soaked, which requires extra time for the coffee to be soaked again after the traditional washing process. The second soak ensures the beans are completely free of mucilage, which helps maintain their integrity during the drying process and amps up the clarity of the flavors in the resulting cup.

You'll see what we mean about clarity when you brew some El Escudo: a bold dark chocolate base, juicy cherry sweetness, and a bright zing of raspberry flavor are immediately distinct. The body of this cup is super light and the flavors are clean, lending itself well to a batch brew for sharing with friends. We love when coffee is processed in a way that brings out its best traits, and thanks to stellar beans and expert growers empowered to experiment, El Escudo truly shines. Don't forget to leave us a comment, and check in on what the rest of the club is up to. Remember, the only thing better than excellent coffee is sharing it with others!

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