EL SALVADOR Santa Ana Balam

El Salvador Santa Ana Balam

Process: Washed. The coffee is picked ripe and de-pulped the same day it's harvested before being put in tanks to ferment in the open air for about 12-24 hours. The mucilage is washed off from the seeds, then the coffee is spread on patios or raised beds to dry, which takes up to 20 days.

Elevation: 1200-1600 MASL

Harvest: December - February

Flavor/Acidity: Pecan and mild Kahlua flavors with acidy acidity and mellow sweetness.

About this coffee: El Salvador's most productive region, Santa Ana, borders Honduras and Guatemala along the western side of the country. Throughout the region, single producers, communities, and estates grow both traditional, new, and Kenyan varieties and then wash or dry coffees naturally. 

In the Indigenous Maya language, Balam means “jaguar”. This El Salvadorian coffee is the result of years of working to produce an elevated, repeatable, and classic washed El Salvadorian profile. The resulting coffees included under the mark “Balam” come from farmers in El Salvador who are paid a premium for quality.