El Salvador Specialty Estate Coffee Beans │ Light ~ Light-Medium Roast - Santa Elena, Apaneca Region, 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 Origin: Single Estate/Cooperative from El Salvador, with the following options: 🔸 El Salvador, Santa Elena Estate, Red Lara Farm, Pacamara, Honey Process ● Flavor Profile: Orange Blossom, Peach, Grapefruit, Excellent Sweetness, Lingering Finish ● Process: Honey Process ● Variety: Pacamara (with some other Arabica varietals) ● Roast Level: Light-Medium Roast ● Packaging: Half Pound (230g/bag) ➡ One-way degassing valve + resealable zipper bag ● 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 Profile: Red Cherry, Dried Fruit, Pineapple, Buttery Texture, Viscous and Rich ● Process: Natural Process ● Variety: Bourbon ● Roast Level: Light-Medium Roast ● Packaging: Half Pound (230g/bag) ➡ One-way degassing valve + resealable zipper bag ● Altitude: 1800-1900 meters ● Shelf Life: 4 Months (Calculated from the roasting date for optimal flavor) 🏆 Santa Elena Estate: Seven-time COE Cup of Excellence Winner / 2021 COE 3rd Place Winner --- 🔸 El Salvador, El Pital Estate, Geisha, Washed Process - HIU Project ● Flavor Profile: Ginger Flower, Lychee, White Peach, Jasmine, Floral Tea, Peach Acidity, Honey-Tea Finish ● Process: Washed Process ● Variety: Geisha ● Roast Level: Light Roast ● Packaging: 1/4 Pound (115g/bag) or Half Pound (230g/bag) ➡ One-way degassing valve + resealable zipper bag ● Altitude: 1780-1950 meters ● Shelf Life: 4 Months (Calculated from the roasting date for optimal flavor) 🏆 El Pital Estate: 2024 El Salvador Cup of Excellence (COE) 8th Place Winner --- 🔸 El Salvador, Camellia Estate, SL28, Natural Process - HIU Project ● Flavor Profile: Red Flower, Jasmine, Grape, Tropical Fruit, Plum, Sweet Aroma Finish ● Process: Natural Process ● Variety: SL28 ● Roast Level: Light Roast ● Packaging: 1/4 Pound (115g/bag) or Half Pound (230g/bag) ➡ One-way degassing valve + resealable zipper bag ● 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** Coffee flavor originates from the various nutritional components within green coffee beans, which undergo thermal degradation during roasting, transforming into diverse aromatic molecular structures that produce scent-like flavors. High-quality coffee beans possess naturally rich aromas and exhibit delightful aromatic variations at high, medium, and low temperatures, making them truly enjoyable and worthy of careful appreciation. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_world_map_740JPG.jpg Among the coffee-producing nations in Central America, El Salvador is geographically the smallest. While its output may be less compared to other countries, the Pacific sea breeze and its volcanic environment provide Salvadoran coffee farmers with unique cultivation advantages and a wide spectrum of flavor expressions. ❱ El Pital Estate (El Pital) Nestled at the foot of Mount El Pital, straddling the border between El Salvador and Honduras. This majestic, trans-national mountain is not only El Salvador's highest peak but also a sanctuary of natural beauty. Benefiting from ancient, frequent volcanic activity, the entire mountain range is composed of mineral-rich volcanic soil. The high altitude brings a year-round cool climate, abundant moisture, and rainfall. These exceptional terroir conditions imbue the soil with exceptional fertility. While El Salvador is traditionally known for Pacas or Pacamara, high-altitude estates (like El Pital) have recently begun introducing the Geisha varietal, showcasing refined floral and citrus notes. This pursuit of ultimate quality allowed El Pital Estate to shine at the 2024 Cup of Excellence (COE) competition, earning the prestigious 8th place in all of El Salvador with its exceptional clarity and complexity. -- ❱ Camellia Estate (Camellia) Located high in the mountains of Chalatenango, El Salvador, adjacent to the village of El Tunel. Unlike traditional large estates, this is more of 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 superior microclimate attracted Graciano Cruz to purchase land and operate here. In addition to growing El Salvador's signature Pacamara, the estate actively cultivates rare Kenyan varietals such as Geisha and SL28, aiming to explore the flavor boundaries of African varietals combined with the volcanic soil of Central America. -- ❱ Santa Elena Estate This estate is one of the few in El Salvador with experience in both honey and natural processing. Estate owner Fernando is known for his meticulous attention to every detail in honey and natural processing. These efforts have led Santa Elena Estate to win the C.O.E. competition seven times since 2003, achieve top ten rankings in Central American competitions organized by the Rainforest Alliance twice, and win 3rd place in the COE in 2021. Santa Elena and El Corozo are two of Santa Elena's six farms. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Varieties_740.jpg ❱ Arabica Coffee Varietal - Geisha Once ranked among the "Top Ten Most Expensive Coffees in the World" by Fuji B, it's now not just among them, but the most expensive! In July 2017, green Geisha beans from Panama's Hacienda La Esmeralda set a record price of $601 per pound. However, on September 13th, Ninety Plus (90+) sold Geisha coffee at $50,001.5 per kilogram, equivalent to NT$150,000 per kilogram of green beans! Geisha, its name originating from Geisha Mountain in Ethiopia, sounds similar to the Japanese Geisha, hence its name in Chinese. Geisha is known for its excellent aroma, boasting floral notes like jasmine and orange blossom, bright fruit acidity such as tamarind, lychee, apple, and orange, with a sweet and clean finish and a very smooth mouthfeel. --- ❱ Arabica Coffee Varietal - SL28 The primary varietal in Kenya, cultivated and named by the SL Laboratories (Scott Laboratories) in 1930. SL28 has a mixed lineage of Bourbon, Mocha, and Typica. The initial goal in breeding SL28 was to produce large quantities of coffee beans that were both high quality and resistant to pests and diseases. Although the yield of SL28 did not reach the intended large scale, it possesses excellent sweetness, balance, and complex, diverse flavors, with distinct citrus and 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, making it the most representative varietal of El Salvador. It began to shine in 2006, dominating the top four spots in El Salvador's COE. In Guatemala's COE from 2008-2010, Injerto Estate's Pacamara achieved three consecutive championships! This cemented its status as a leading green bean. Unlike naturally evolved varietals such as Geisha, Bourbon, and Typica, the Pacamara varietal was not a result of natural evolution or hybridization. Instead, it was bred by a group of outstanding Salvadoran coffee breeders. Over half a century ago, in 1958, the genetic breeding department of the Salvadoran Institute of Coffee Research (ISIC) first hybridized Pacas, a variant of Bourbon, with Maragogipe, a variant of Typica (also known as Elephant Bean/Giant Bean). This was followed by multiple generations of self-pollination to separate traits and purify genes. Each generation of self-pollination began with artificial pollination, seedling cultivation, planting, and growing to maturity, a process that took at least 3-4 years. It also involved measuring the performance of numerous variant offspring and selecting potential lines that met the required traits, a highly time-consuming and labor-intensive endeavor. Then, self-pollination, cultivation, and selection were repeated. After five generations, thirty years had passed, consuming almost the entire career of a young breeding specialist, to develop this varietal. In fact, due to only five generations of self-pollination for purification, the new varietal still exhibited some heterozygous gene pairs, causing traits from Pacas or Maragogipe to occasionally reappear. Complete purification would likely require another five generations. Great coffee doesn't just happen; it's worth savoring. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Processing_740.jpg Coffee Processes This refers to the process of transforming ripe red cherries into dry green beans. Each processing method has its advantages and disadvantages, influenced by the natural environment of the origin and specific demands. Therefore, different origins have processing methods suited to them. This batch selected beans using the following methods. [Natural Process] Also known as dry processing or unwashed processing, it is the most traditional and common method. Water is not used during processing. Originating in Ethiopia, harvested coffee cherries are sun-dried and then de-hulled. The seeds remain inside, absorbing flavors from the skin, pulp, and mucilage during the prolonged sun exposure, resulting in fuller sweetness, body, and the development of unique aromas. Coffee producers place all cherries on drying beds under 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 create flavor and enhance sweetness. Once dried, machines are used to separate the dried pulp and skin from the seeds. Natural process coffees are juicy and syrupy, well worth the effort involved. [Washed Process] Also known as wet processing. Before drying, all coffee cherries have their skin and pulp removed. They are then soaked and fermented in tanks to remove the mucilaginous layer remaining on the seeds, followed by washing with water and drying under the sun or by machine. The washed process yields a cleaner, crisper cup with a lighter body compared to the natural process. It typically exhibits brighter flavor profiles and the essential bright acidity found in specialty coffee. It still offers fruity notes and is generally easier to discern. [Honey Process] The honey process is a method that combines aspects of the natural and washed processes. It was first developed in Costa Rica. Similar to the washed process, the skin and pulp are removed, but instead of using fermentation tanks, the cherries are sun-dried with the mucilage layer intact. "Honey" does not refer to added honey; it refers to the very sticky mucilage layer, whose viscous texture is like honey, hence the name "honey process." The mucilage layer retains a high proportion of sugars and acids, which is key to the honey process. The amount of mucilage left determines the sweetness. The flavor profile produced by the honey process falls between the natural and washed methods, resulting in a very unique cup. It is cleaner than the natural process, and due to the remaining mucilage, it offers richer, syrupy sweetness with more pronounced acidity, yet it is more full-bodied 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 Grader (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 bag not included. Please purchase separately from the [Gift Bag Add-on] page if needed. 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