EL SALVADOR COFFEE

Coffees from El Salvador, which shares a border with Guatemala and Honduras, tend to have a good body yet a relatively uneventful flavor and acidity.
Growing Altitude: 1,200 - 1,500 meters above sea level
Arabica Variety: Bourbon, Pacas, Pacamara, Caturra, Catuai, Catisic
Harvest Period: October - March
Milling Process: Washed, Sun-dried
Aroma: Sweet (fruity), Floral, Spice
Flavor: Sweet (honey), Citrus (tangerine), Chocolate Round
Acidity: Bright, Sweet
TASTING NOTES
Alotepec Metapan: Medium acidity, high flavor :
El Balsamo Quezaltepec: Full body, lots of flavor, medium acidity :
Tecapa Chinameca: Good body, high flavor and aroma, medium acidity :
Cacahuatique: High acidity, high aroma, medium body and mild flavor :
Chicontepec: High flavor, medium acidity, full body and mild aroma :
Apaneca Ilamatepec: Full body, high acidity, high flavor and aroma: