El Salvador - El Bosque

El Salvador El Bosque | Anaerobic Natural & Winey

A bold tropical statement. This Anaerobic Natural coffee from El Salvador delivers an intense, winey profile exploding with notes of ripe mango and tangy tamarind.

The Origin Story

Travel to the El Bosque farm in El Salvador, where innovation meets tradition. This coffee stands out due to its meticulous Anaerobic Natural processing. The cherries are fermented in oxygen-deprived tanks to build complex organic acids and deep fruit flavors, before being sun-dried as a whole fruit. This technique intensifies the profile, resulting in a bold, distinctive, and truly Winey coffee that showcases the unique potential of Central American terroir.

Bean Identity

Roast Philosophy

This coffee is subjected to a bright Filter Roast (Light). Our philosophy is focused on preserving the intense fruit acids and volatile aromas generated by the Anaerobic Natural process. The light profile prevents the sugars from caramelizing excessively, ensuring that the unique Mango and Tamarind notes and the distinctive Winey coffee character remain transparent in the final cup.

Sensory Profile Deep Dive

This is a Filter Coffee that is intensely complex, favoring high acidity and tropical depth.

• Aroma: An exotic and powerful aroma of tropical fruit and fermentation, dominated by sweet Mango and Dried Red Fruits.
• Body: A round, syrupy, medium-heavy body. It offers a luxurious mouthfeel that balances the brightness.
• Acidity: High, bright, and Fruity Acidity (Wine-like). This high acidity defines its character and is perfect for enthusiasts of vibrant coffee.
• Notes: Concentrated flavors of ripe Mango, tangy Tamarind notes, dark Red fruits, and a distinct Winey fermentation profile.
• Finish: A long, clean, and evolving finish that transitions from tropical sweetness to a pleasant, lingering fruit acid.

Degassing Advice (Expert Tip)

To properly stabilize the complex acids and unique flavors from the Anaerobic Natural process, we recommend an extended rest. Allow these El Salvador Coffee Beans to rest for 10 to 14 days post-roast date for a smooth and optimal extraction.

Brewing Guide

This roast is specifically calibrated for pour-over methods, such as V60 or Chemex. Our recommended recipe for a vibrant cup:

• Ratio: 1:16 (18g coffee / 288ml water)
• Temperature: 94°C
• Time: 2:45 minutes

For consistent extraction and flavor purity, pair your brewing setup with a high-quality grinder from our Home Espresso Grinders collection.

If you are looking for a Luxury Coffee experience defined by tropical flavor and vibrant, Winey coffee characteristics, the El Salvador El Bosque is an unforgettable choice. Explore more exotic origins in our Specialty Coffee Beans collection.

Taste the anaerobic difference.