Our June coffee of the month is a natural processed coffee from the Santa Leticia farm in El Salvador. This coffee is spicy and sweet with a medium body and low acidity. The first thing to hit your palate when you taste this coffee is the spices. Cinnamon highlights the spiciness that reminded us of a garam masala spice blend. The sweetness of caramelized sugar pops in the middle of the cup and it finishes with a long, dry cocoa powder finish.
Roast Color: Medium-Dark
Cupping Notes: Cinnamon, Caramelized Sugar, Dutch Cocoa Powder
Story: Ricardo Valdivieso's grandfather (an important statesman in the history of El Salvador) purchased the land in 1870 and named the finca after his wife, Leticia. Finca Santa Leticia was passed down to Ricardo during a time of great turmoil in El Salvador’s history. At the peak of conflict in the 1980s, Ricardo came face to face with a firing squad in defense of his family’s land. He was not shot but spent many years in exile before he was able to return to Finca Santa Leticia. Over the decades his career as a coffee producer has been challenged in just about every way you could imagine.
Today, Ricardo works with his daughter, Monica, to protect their groves of Pacamara and Bourbon varieties from leaf rust. In addition to coffee, Monica operates a beautiful hotel and restaurant at Finca Santa Leticia. Mayan artifacts that Ricardo’s father discovered on the property have also been preserved as an archaeological site for visitors to enjoy. During the harvest a great deal of care and focus is dedicated to picking the best quality of cherry and gently drying it on clay patios.
I am a die-hard Dark Roast person but the write-up about this El Salvador coffee of the month drew me in. I really love it and am glad I tried it. Not bitter at all (I find the lighter the roast the more 'bitter' they seem to me) and even when my cup cooled off and I drank it at room temperature I still enjoyed it.