OriginEl Salvador
ProcessAnaerobic, Natural
Summary
A specialty coffee from Canton Quezalapa, Apaneca, El Salvador. Produced from Castillo and Bourbon varieties, processed using anaerobic natural method. Grown at 1,400–1,500 m.a.s.l. Offers fragrant aromas like orange, juicy sweetness like blueberry, and a smooth body like butterscotch.
AI-assisted description, based on roaster & cupping data.
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FormatBean
DecaffeinatedNo
Altitude1400 - 1500 m.a.s.l
VarietyBourbon, Castillo
NotesButterscotch, Orange, Blueberry
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