El Salvador El Ciprés - Green - Bodhi Leaf Coffee Traders

El Salvador El Ciprés - Green

Country: El Salvador
Region: Cantón Álvarez
Varietal: Bourbon
Farm: Finca El Ciprés
Process: Washed
Altitude: 1,100 - 1,600 MASL
Cupping Notes: Gooseberry, Lemon/Lime, Brown Sugar
Recommended Roast:City to Full City
Good For:Pour Over, Auto Drip, Full Immersion

Description: The El Ciprés estate is located at the Picacho Volcano in the Bálsamo-Quezaltepec region. The farm was purchased by Dr. Emilio Alvarez Lalinde in 1880. From Dr. Lalinde the farm has been passed down through his family, and is now operated by the Alvarez Gallardo family, who are passionate about making some of the highest scoring coffee in El Salvador. The property consists of 90 hectares of coffee production and over 5 hectares of natural forest, the latter hectares form an important refuge for wildlife. With over a century of family traditions in coffee growing, El Ciprés has become synonymous with extraordinary quality. In addition to coffee quality, the farm is also climate and nature friendly, protecting its forests, rivers, soils, and wildlife, and has held Rainforest Alliance certification since 2009.

This was our first year cupping coffee from El Ciprés, and we love how it arrived. Some of our favorite Central American coffees have an acidity that reminds us of Kenyan coffees, and that applies here. We get notes of Gooseberry (think a cross between citrus and tomato), Lemon/Lime, and Brown Sugar.

Customer Reviews

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Good Washed Central American

I'm drinking this right now and am pleased with what I'm tasting! The roast was in the city range with about 20s development after the end of first cracks (total development was about 2min/20% and 12F after start of first cracks). The brew is a V60 at a 17:1 ratio.

The notes I'm getting are very close to Bodhi's notes. The brown sugar is there along with a very nice buttery undertone, so it's almost toffee-like. This is balanced against a nice acidity that I'd say is more citric than tartaric (ie more lemon/lime than gooseberry). I look forward to trying this with a more heavily filtered pour over like a chemex and think it'd be interesting as espresso as well.


farm to cup

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