Organic El Salvador

Green Unroasted Coffee
$10.95

Certifications

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Kosher Certified Rainforest Alliance Certified USDA Organic Certified

About

Our organic and Rainforest Alliance certified El Salvador green coffee is a beautiful varietal the brews a delicate, flavorful cup. We suggest roasting this green coffee in the light to medium range to preserve the nuanced flavors.

Our unroasted, green coffee selection is intended for roasting purposes. Do not consume unroasted coffee.

Organic El Salvador - Green Unroasted Coffee
el-salvador-organic-bag

Altitude

1100 masl

It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.

Environment

Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.

Precipitation

1018 mm

Temperature

23℃

Humidity

63% - 86%

Processing

A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process

washed

Fully washed
The drying process

dried

Mechanical dried
The varietal type

varietal

Bourbon, Caturra, Pacas, Catimor

Timeline

Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.

Harvest

Mar - May

Export

May
An El Salvadorian farmer spreading out green coffee on a patio to dry.

El Salvador

Santa Ana, El Salvador is a veritable mecca for coffee processing. The fact that El Salvador has been dubbed the “Land of Volcanoes” only adds to its appeal, as coffee is known to thrive in nutrient-dense, volcanic soil. Its high elevation also gives El Salvadorian coffee its distinct charm—notes of chocolate-covered citrus, nuts, and vanilla lay on the coffee’s sweet, low-acid taste. However, while these conditions are good for coffee, there is always the looming threat of an eruption or earthquake.

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