This El Salvador Honey Crown Jewel comes to us from the family owned and operated Finca Cerro Las Ranas.
The flavor profile offers hints of orangesicle and jasmine.
Grower - Jose Antonio Salaverria
Variety - Bourbon, Pacamara, Sarchimor, Pacas, Catuai, and Caturra
Region - Apaneca, Ahuachapán, El Salvador
Harvest - November – March
Elevation - 1450 – 1780 masl
Process - Red cherries are classified and once processed mucilage covered beans are taken straight to the patio and elevated tables to be dried
Orangesicle, jasmine, juicy, clean
We roasted this batch of El Salvador Honey to a medium roast. Depending on the grind and brewing method, this El Salvador Honey Crown Jewel can produce hints of orangesicle and jasmine.
As with most Top-Shelf coffees, we suggest using the pour-over method to maximized the aroma and flavor of this Crown Jewel coffee using a 1:16 coffee to water ratio with the water between 200F and 205F. Once grounds are placed in the filter, pre-soak grounds by covering with water for ~30sec to allow for blooming, then finish with either a steady pour or a couple of short pours to complete the brewing process.
Cerro Las Ranas (the Hill of Frogs) coffee is named after the farm’s lagoon that is populated by thousands of frogs, located in Apaneca within the department of Ahuachapan, El Salvador.
The coffee is produced by JASAL, a family owned operation where Jose Antonio Salaverria and his sons take great pride in their meticulous attention to detail, from year-round farm management to quality control in the cupping lab, and everything in between.
In the pulped natural process (also called a honey process), JASAL pulps perfectly ripened cherries and then dries the coffee beans, still covered in mucilage, on clay patios while constantly turning the beans to ensure even drying.
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