Story
Chocolatey, sweet, and built on real body, El Salvador Finca El Milagro layers chocolate babka, raisin, and toasted walnut into one satisfying medium roast. It's our first coffee from El Salvador in a while, and the cupping table kept calling it a coffee-coffee, everything you want a medium roast to be.
El Milagro is for the medium roast drinkers. We found notes of chocolate babka, followed by raisin sweetness in the middle, and ending with some toasted walnut. It has the kind of mouthfeel that makes a cup feel substantial. On the cupping table it struck us as particularly chocolatey, and sweet without being delicate.
It grows in Santa Ana, the volcanic western corner of El Salvador and home to some of the country's oldest coffee farms. The lot blends Bourbon, Catimor, Caturra, and Pacas all grown around 1,100 meters. Pacas is a special Bourbon descendant first discovered in this same region! The washed process keeps the cup clean, so the chocolate and nut character the region is known for comes through without distraction.
If your everyday order is a solid medium roast with good body, plenty of chocolate, and a touch of fruit, this one was picked with you in mind. It makes an easy daily drip or batch brew and holds its own with milk.
El Salvador Finca El Milagro
El Salvador Finca El Milagro
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Characteristics
Medium
Sweet
Soft
Chocolate Babka, Raisin, Walnut
Finca El Milagro
1,100 MASL
Bourbon, Catimor, Caturra, and Pacas
Washed
Santa Ana, El Salvador
Story
Chocolatey, sweet, and built on real body, El Salvador Finca El Milagro layers chocolate babka, raisin, and toasted walnut into one satisfying medium roast. It's our first coffee from El Salvador in a while, and the cupping table kept calling it a coffee-coffee, everything you want a medium roast to be.
El Milagro is for the medium roast drinkers. We found notes of chocolate babka, followed by raisin sweetness in the middle, and ending with some toasted walnut. It has the kind of mouthfeel that makes a cup feel substantial. On the cupping table it struck us as particularly chocolatey, and sweet without being delicate.
It grows in Santa Ana, the volcanic western corner of El Salvador and home to some of the country's oldest coffee farms. The lot blends Bourbon, Catimor, Caturra, and Pacas all grown around 1,100 meters. Pacas is a special Bourbon descendant first discovered in this same region! The washed process keeps the cup clean, so the chocolate and nut character the region is known for comes through without distraction.
If your everyday order is a solid medium roast with good body, plenty of chocolate, and a touch of fruit, this one was picked with you in mind. It makes an easy daily drip or batch brew and holds its own with milk.
