El Salvador has come a long way as one of the most efficient coffee producers in the world. By 1980, gourmet coffee had become the main export crop, passing Indigo. Since coffee was in such high demand, the government introduced legislation such as tax breaks for farmers, and the elimination of export duties for coffee producers. These changes led to the development of roads and railways leading to the farms, and the integration of indigenous communities into the national economy.

SHG (Strictly High Grown) specifies that the coffee was grown at an altitude around 1350 meters. Coffee grown at a higher altitude and lower temperature produces a slower-maturing fruit, and a denser bean. These characteristics translate into a more desirable specialty cup.

The notation of EP (European Preparation) specifies that the raw beans are all hand-sorted to remove any defective beans and foreign material.

Your American Roast shipment was grown in the regions of Sierra Apaneca, Llamatepec, Santa Ana and Los Naranjos, and benefits from the soils of the Izalco Volcanoes. It is 100% Arabica, a blend of the Bourbon, Pacas and Catimor varieties. After harvesting during January through March, the beans are sorted, washed, then both sun- and mechanically-dried.

This selection from El Salvador employs both the SHG and EP designations. What exactly can you expect from this medium-bodied coffee? Look for good sweetness with chocolate notes. With notably soft acidity and truly nice smokey notes, your favorite Coffee of the Month Club believes this will quickly be added to your Favorites List.


Want to learn more about our exotic & rare coffee? Check out our Coffee of the Month Club!

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