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. We’ve drunk plenty of El Salvador coffees in the past, but this is only the second we’ve found that we want to share with you, and it’s a cracker. 

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 jammy dodgers – red fruit jam with a biscuity 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.