El Salvador San Antonio (250g)

El Salvador San Antonio (250g)


Rich-toned, enigmatic, complex. Bakers chocolate, Molasses, peanuts, dates, lemon in aroma and cup. Sweet-tart structure with juicy, high-toned acidity  full, creamy smooth mouthfeel. The flavor-saturated finish consolidates to notes of red currant, lemon and rosehips with hints of cherry.

1100 m


San Antonio

El Salvador

Farm: San Antonio


Mauricio Escalon was born in a coffee producing family who began their coffee story in the third quarter of 1800th. The family business has 10 farms and 2 Mills. Mauricio is Managing Director of Cafescal specialty Coffee exporting company. He is responsible for administration and management of agricultural processes. He has a Degree in Architecture and working experience in building society. But his passion for coffee brought him back to family business.


The area where the farm is located is in a humid tropical climate. Centuries-old oaks and cypresses grow next to the coffee trees. San Antonio farm is located in the Apaneca region near the protected area and Ilamatepec volcano. The area of the plantation is 29 hectares.

The main varieties of coffee that are grown here are Bourbon, Pacas, Colombia.

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This coffee arrived to our Roastery via ifest. Fest coffee Mission is aCompany that provides only direct trade green coffee from farms in Central andSouth America. They represent more than 200 farms from Guatemala, El Salvador,Honduras, Nicaragua, Costa Rica, Papua New Guinea, Colombia and Ethiopia. Theypay considerable attention to the natural way of coffee processing, as well asto the experimental aerobic and anaerobic types of fermentation. Collaborationwith them started 2018.

About San Antonio

PRODUCER:Mauricio Escalon




ARRIVED IN:34.5 kg Vaccum packed


AROMA:Molasses, Bakers Choco

FLAVOR:Cherry, Lemon, peanuts


FINISH:Rosehips, White wine, Plum

The natural way of green coffee processing originated in Africa and is considered one of the oldest. In addition, the natural method of extracting grain from the berry is the friendliest to nature, because the production process uses a minimum amount of water resources.
After harvesting, the berries are washed and cleaned of fluorides. The most ripe and high-quality cherries are sent to the patio, where they are evenly laid out for drying, regularly mixed and calibrated. Special drying canopies are used for drying - the so-called "African beds".
Natural treatment lasts about 3-4 weeks and is one of the longest methods. The coffee is dried until the skin of the berries acquires a pronounced dark color, and the grain is completely separated from the dried pulp, which can be heard by the characteristic tapping of the grain in the middle of the dried shell. Drying lasts until the moisture content in the grain reaches 12%.
The natural method of processing is one of the simplest and most insidious at the same time: because the grain is dried in cherries, and there is a large amount of sugar, during processing, fermentation processes can begin, or coffee will begin to mold. Therefore, during drying, it is important to thoroughly mix the berries and select defects.
After drying, the berries are collected in bags so that the grain exchanges moisture.
The last stage - the grain is sent to the haler to remove all the upper layers.