Anything you can brew, I can brew better

El Salvador, Finca Santa Leticia

El Salvador is a coffee origin that is small in size (the smallest country in Central America) but big in quality, and this is the third year that we’ve roasted this coffee.

Santa Leticia is owned and farmed by Ricardo Valdivieso Oriani, who grows Bourbon at altitudes of 1400m in the Apeneca mountains- not super high, but high enough to give this coffee a gentle fruity acidity. Ricardo and his team are experimenting with various processing methods, but we loved this fully washed lot for its simplicity as much as its flavour. We find masses of sweet milk chocolate, and then a hit of jam – red fruit jam with a load of butterscotch sweetness. As espresso you may get a red grape flavour too, but you may not notice as you’ll have drunk it by then, and be making another, faster than a flicker.

It works in all brew methods, but really shines in espresso and in milk drinks, where the jammy-ness and chocolate make for a rich, indulgent flat white or cappuccino.