Chocolate Lover Estate 50% Washed + 50% Honey Process Bourbon from Santa Ana Volcano Region, El SalvadorCoffee Bean Intro:
El Salvador Santa Ana Chocolate Lover
El Guayabo,Santa Ana,El Salvador
Coffee Origin: El Salvador ( Salvador）
Coffee Region: Santa Ana ( Santa Ana）
Coffee Estate: Chocolate Lover Estate ( El Guayabo）
Planting Altitude: 1450m
Coffee Variety: Bourbon
Processing Method: 50% Washed + 50% Honey Process
Grade: SHB
Harvest Season: 2020
Coffee Region
El Salvador is one of the smaller countries in Central America with a very dense population. Its coffee is known for its excellent balance. Like Guatemala and Costa Rica, El Salvador grades its coffee based on altitude—the higher the altitude, the better the coffee.
Among El Salvador’s various regions, the Santa Ana Volcano area, located west of the capital at an altitude of up to 2,381 meters, has advantages in soil quality and planting elevation. The still-active Santa Ana Volcano, which erupted in 2005, caused significant economic losses and some casualties among local coffee farmers that year. However, the volcanic ash rich in organic matter has since provided extremely fertile soil, and to this day, Santa Ana is still recognized as one of the best coffee regions in El Salvador.
Estate Introduction
Chocolate Lover Estate is located on a farm in the Santa Ana Volcano region of El Salvador, at an altitude of 1300–1500 meters, on the mountainside of the volcanic belt. With abundant moisture and numerous microclimates, the coffee grown here boasts very delicate flavors. The farm primarily cultivates the Bourbon variety, stretching across the entire mountainside. Due to the well-preserved primary forest in the area, wildlife such as birds and reptiles often visits the coffee plantation.
The estate owner employs a jungle-style planting method, preserving many native tree species as shade trees, which also provides a suitable habitat for wildlife—a gesture of goodwill toward the environment. The estate also cares about the farmers’ livelihoods, distributing bonuses during different festivals to help improve their lives.
Coffee Variety
Bourbon is a natural mutation of Typica and, along with Typica, is one of the oldest existing coffee varieties. Its green cherries turn bright red when ripe. Compared to Typica, Bourbon has wider leaves, denser growth, and higher yields, though its harvest cycle is also two years, making it a relatively low-yield variety.
Bourbon coffee beans offer high-quality flavor profiles, with excellent aroma, bright acidity, and a sweet aftertaste, resembling the taste of red wine.
Processing Method
Chocolate Lover Estate uses different processing methods to highlight the unique characteristics of these beans. By combining 50% honey process and 50% washed process locally in El Salvador, they create this distinctive single-origin coffee. Using 100% Bourbon variety with two different processing methods enhances the coffee’s flavor complexity and richness.
For processing, the honey method involves transporting the beans to a honey processing facility at an altitude of about 800 meters. Processing at lower altitudes has the advantage of less fog, abundant sunlight, and strong ultraviolet rays, allowing the beans to absorb sufficient heat energy and develop excellent aroma. Honey processing at such locations also enables the coffee cherries to dry thoroughly in a short time, resulting in a more solid flavor expression.
The washed process leverages the region’s abundant water resources to deliver a very clean taste. This blended processing method is designed to express the flavors of chocolate, cocoa, and nutty cream. ， Hence, it is specially named ‘Chocolate Lover.’
Roasting Curve
Cupping Flavor
