El Salvador Specialty Estate Coffee Beans │ Light to Light-Medium - Santa Elena, Apaneca, Freshly Roasted

https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Pinkoi_Promotion_BN_740JPG.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Grinding_Service.jpg Coffee Bean Origin: Single Estate/Cooperative from El Salvador, available options: 🔸 El Salvador, Santa Elena Estate, La Dedra Farm, Pacamara, Honey Process ● Flavor: Orange blossom, peach, grapefruit, excellent sweetness, long finish ● Process: Honey Process ● Varietal: 100% Arabica Pacamara ● Roast Level: Light-Medium Roast ● Packaging: Half Pound (230g/bag) ➡ One-way degassing valve + resealable stand-up pouch ● Altitude: 1650-1800 meters ● Shelf Life: 4 months (Calculated from the roasting date for optimal flavor) 🔸 El Salvador, Santa Elena Estate, Bourbon, Natural Process ● Flavor: Red cherry, dried fruit, pineapple, creamy mouthfeel, viscous and rich ● Process: Natural Process ● Varietal: 100% Arabica Bourbon ● Roast Level: Light-Medium Roast ● Packaging: Half Pound (230g/bag) ➡ One-way degassing valve + resealable stand-up pouch ● Altitude: 1800-1900 meters ● Shelf Life: 4 months (Calculated from the roasting date for optimal flavor) 🏆 Santa Elena Estate: Seven-time COE Grand Champion / 2021 COE Third Place Winner --- 🔸 El Salvador, El Pital Estate, Geisha, Washed - HIU Project ● Flavor: Wild ginger flower, lychee, white peach, jasmine, floral tea, peachy acidity, floral honey tea finish ● Process: Washed Process ● Varietal: 100% Arabica Geisha ● Roast Level: Light Roast ● Packaging: Quarter Pound (115g/bag) or Half Pound (230g/bag) ➡ One-way degassing valve + resealable stand-up pouch ● Altitude: 1780-1950 meters ● Shelf Life: 4 months (Calculated from the roasting date for optimal flavor) 🏆 El Pital Estate: 8th Place Winner at the 2024 El Salvador Cup of Excellence (COE) --- 🔸 El Salvador, Camellia Estate, SL28, Natural Process - HIU Project ● Flavor: Red flower, jasmine, grape, tropical fruit, plum, sweet aroma finish ● Process: Natural Process ● Varietal: 100% Arabica SL28 ● Roast Level: Light Roast ● Packaging: Quarter Pound (115g/bag) or Half Pound (230g/bag) ➡ One-way degassing valve + resealable stand-up pouch ● Altitude: 1850-1980 meters ● Shelf Life: 4 months (Calculated from the roasting date for optimal flavor) --- https://youtu.be/BmbbjuuVGn0 https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_FTP_insist_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_compare_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/bean_animation_740px_content.gif https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_bag_introduction_with115g.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Flavor_740.jpg **Coffee Flavor** Flavor arises from the thermal degradation of various nutrients in green coffee beans, which break down into diverse aromatic molecular structures during roasting, creating aroma-like sensory experiences. High-quality coffee beans possess naturally rich aromas, exhibiting pleasant aromatic variations at high, medium, and low temperatures, making them truly enjoyable and worth savoring. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_world_map_740JPG.jpg Among the Central American coffee-producing nations, El Salvador is geographically the smallest. While its production volume may be less compared to other countries, the Pacific sea breeze and volcanic environment provide Salvadoran coffee farmers with unparalleled advantages for cultivation and a diverse range of flavor profiles. ❱ El Pital Estate (El Pital) Nestled on the slopes of the El Pital mountain, which straddles the border between El Salvador and Honduras. This majestic transnational peak is not only the highest point in El Salvador but also a sanctuary of natural beauty. Benefiting from frequent ancient volcanic activity, the entire mountain range is composed of mineral-rich volcanic soil. Its high altitude ensures a consistently cool climate year-round, abundant moisture, and ample rainfall, bestowing exceptional fertility upon the soil. While El Salvador is traditionally known for Pacas or Pacamara, high-altitude estates like El Pital have recently begun introducing the Geisha varietal, yielding delicate floral and citrus notes. This relentless pursuit of quality has brought El Pital Estate significant recognition, particularly at the 2024 Cup of Excellence (COE) competition, where it earned the 8th place distinction for its exceptional clarity and complexity. -- ❱ Camellia Estate (Camellia) Located high in the mountains of the Chalatenango region of El Salvador, adjacent to the village of El Tunel. Unlike traditional large-scale estates, this area functions more as a boutique experimental ground for Graciano Cruz. Chalatenango was not prominent in the specialty coffee scene early on, but its high altitude, cool climate, and excellent microclimate attracted Graciano Cruz to purchase land and establish operations here. In addition to growing El Salvador's signature Pacamara, the estate actively cultivates rare African varietals such as Geisha and SL28, aiming to explore the flavor boundaries when African varietals are combined with Central American volcanic soil. -- ❱ Santa Elena Estate One of the few estates in El Salvador with experience in both honey and natural processing. Estate owner Fernando is meticulously dedicated to every detail of these processes. These efforts have led Santa Elena Estate to win the C.O.E competition seven times since 2003, achieve top ten finishes in Central American competitions organized by the Rainforest Alliance twice, and secure third place in the COE in 2021. Santa Elena and El Corozo are two of the six farms under the Santa Elena umbrella. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Varieties_740.jpg ❱ Arabica Coffee Varietal - Geisha Once rated by Fuji TV as "One of the World's Top Ten Most Expensive Coffees," it is now not just among them, but the most expensive! In July 2017, green beans from Panama's Emerald Estate fetched an astonishing price of $601 per pound. Even more remarkably, on September 13th, Ninety Plus (90+) Geisha coffee was auctioned for $50,001.5 per kilogram, equating to approximately NT$150,000 per kilogram of green beans! Geisha, also known as Gesha or Guixia, derives its name from Ethiopia's Geisha Mountain. Its pronunciation is similar to the Japanese word for geisha, hence its adoption by Chinese speakers. Geisha is highly aromatic, featuring floral and jasmine notes, with bright fruity acidity reminiscent of tamarind, lychee, apple, and orange. The finish is sweet and clean, with an exceptionally smooth mouthfeel. --- ❱ Arabica Coffee Varietal - SL28 The primary varietal in Kenya, cultivated and named by the SL Laboratories (Scott Laboratories) in 1930. SL28 possesses a hybrid lineage of Bourbon, Mocha, and Typica. The initial goal for developing SL28 was to produce coffee beans that offered high quality and resistance to pests and diseases in large quantities. Although SL28's yield did not meet the expected large-scale production targets, it exhibits excellent sweetness, balance, and complex flavor profiles, with distinct citrus and dried plum characteristics. --- ❱ Arabica Coffee Varietal - Pacamara This legendary varietal is characterized by its unique plant morphology and bean appearance: large leaves, tall trees, and exceptionally large beans, earning it the title of El Salvador's most representative varietal. It began to shine significantly in 2006, sweeping the top four positions in El Salvador's COE. Furthermore, from 2008 to 2010, Injerto Estate's Pacamara secured three consecutive championships at the Guatemala COE, firmly establishing its status as a top-tier green bean. Unlike naturally evolved varietals such as Geisha, Bourbon, and Typica, the Pacamara varietal was not a product of natural evolution or cross-pollination. Instead, it was developed by a group of distinguished Salvadoran coffee breeders. Over half a century ago, in 1958, the genetics and breeding department of the Salvadoran Institute for Coffee Research (ISIC) first crossed Pacas (a varietal of Bourbon) with Maragogipe (an elephant bean/giant bean varietal of Typica). This was followed by multiple generations of self-pollination to segregate traits and purify the genes. Each generation required starting with artificial pollination, seedling cultivation, and maturation into adult plants, a process that took at least 3-4 years. Concurrently, extensive measurements of various mutant offspring were necessary to select promising lines with desirable traits, a process that was both time-consuming and labor-intensive. This cycle of self-pollination, cultivation, and selection, repeated over five generations, spanned thirty years, nearly consuming the entire career of a young breeder. In reality, due to only five generations of self-pollination for purification, the new varietal still exhibited minor heterozygous gene pairs, meaning that some traits of Pacamara occasionally displayed characteristics of Pacas or Maragogipe. Complete purification would likely require another five generations. Great coffee doesn't happen by chance; it's worth savoring. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Processing_740.jpg Coffee Processes This refers to the stages involved in transforming ripe red cherries into dried green beans. Each processing method has its advantages and disadvantages, influenced by the natural environment of the origin and specific needs. Consequently, each region adopts processing methods best suited to its conditions. The selections for this batch utilize the following processes. 【Natural Process】 Also known as dry processing, this is the most traditional and common method, requiring no water during processing. Originating in Ethiopia, coffee cherries are harvested and dried in the sun before hulling. The seeds remain within the cherry, absorbing flavors from the peel, pulp, and mucilage during prolonged sun exposure, resulting in enhanced sweetness, body, and the development of unique aromas. Coffee producers spread all the cherries on drying beds in the sun, which can be patios or raised drying tables. Over 3-6 weeks, the coffee ferments, and producers turn them to ensure even drying and prevent spoilage. During this period, the sugars within the fruit and the mucilage adhering to the seeds develop flavors and increase sweetness. After drying, machines are used to separate the dried pulp and skin from the seeds. Coffee processed using the natural method is juicy, syrupy, and well worth the considerable effort. 【Washed Process】 Also referred to as wet processing, this method involves removing the skin and pulp from all coffee cherries before drying. The cherries are then placed in fermentation tanks to break down the mucilage layer clinging to the seeds, followed by washing with water, and finally drying in the sun or by machine. Compared to the natural process, the washed process yields a cleaner, crisper mouthfeel with a lighter body. It typically offers brighter flavor expressions and the vibrant acidity characteristic of specialty coffee. While still exhibiting fruit-toned flavors, it is generally easier to discern these nuances. 【Honey Process】 The honey process is a method that combines aspects of both the natural and washed processes. It was initially developed in Costa Rica. Similar to the washed process, the skin and pulp are removed, but instead of using fermentation tanks, the mucilage is retained and dried in the sun. The term "honey" does not refer to the addition of honey; rather, it describes the very sticky mucilage layer, which has a honey-like consistency. The mucilage layer retains a high proportion of sugars and acids, which is key to the honey process, and the amount of mucilage left determines the sweetness. The flavor profile produced by the honey process falls between that of the natural and washed methods, resulting in a uniquely distinctive cup. It offers a cleaner mouthfeel than the natural process, with richer, syrupy sweetness due to the residual mucilage, and more pronounced acidity than the natural process but a fuller body than the washed process. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Roasting_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_filter_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_GoldCup_QRcode_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Pour_Over_Coffee.jpg Manufactured by Justin Enterprise Co., Ltd. Phone: 03-358-6611 Address: No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City ▶ Our products are insured with NT$10 million in product liability insurance. ▶ Food Business Registration Number: F-165601955-00000-0 ▶ Coffee Quality Assessor: Q Grader Cupping Quality Control https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_QGrader_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_QA_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Rakuten_Evaluation.jpg ※ Gift bags are not included with this product. If you require a gift bag, please purchase it from the [Gift Bag Add-on] page. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/bag_2side_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/bag_content2_740.jpg https://www.justincoffee.com.tw/wp-content/uploads/shipping_740_pinkoi.jpg