Coffee Origin: Santa Ana region in Apaneca, Llamatepeq, Central America
This fine aromatic coffee has a soft tropical fruity aroma with malted chocolate sweetness. It is smooth, creamy and balanced with tastes of cherry, caramel, banana and subtle high notes of apricot and strawberry in the background.
ROASTMASTER SUGGESTION: CRISP LIGHT ROAST
Anise Biscotti, Oatmeal Cookies, Banana Muffins, Three Cheese Omelet, Waffles with Nut Butter & Bananas, Curried Chicken Salad with Apples and Raisins, Yogurt with Grapes & Granola, Blackberry Breakfast Bars, Peanut Butter Banana Smoothie, Cake Balls, Lemon Meringue Pie, Southwestern Chicken Pasta Salad, Chocolate Crinkles, Strawberry Pretzel Salad, Triamisu, Monte-Cristo Sandwich, Turkey Vegetable Pita, Twisted Reuben Sandwich, Golden Rum Cake, Quinoa Tabbouleh, Egg & Rocket Pizzas, Spicy Tuna & Cottage Cheese Jacket, Peanut Butter Sandwich Cookies, Fried Apple Pies, Refreshing Lentil Salad, Crispy Tuna Cakes, Tomato-Seashell Soup, Cashew-Carrot Toast, Spelt Salad with White Beans and Artichokes, Curried Chicken Salad with Apples and Raisins, Blueberry-Orange Parfaits, Chickpea and Sausage Pesto Soup, Tuna Pan Bagnat, Velvety Dark Chocolate Pudding With Candied Orange Peel, Lemon Sandwich Cookies, Strawberry Rhubarb Meringue Tartlets, Bursting Blueberry Cardamom Buckle
The El Salvador SHG Santa Ana is a collection of coffee from coffee producers in the region of Santa Ana in Apaneca, LLamatepeq. The coffees that are grown in these areas and create the Santa Ana brand, are mostly Bourbon and Pacas varietals. The coffee is then milled at Cafe Tuxpal, which is owned and managed by Federico Pacas. We find great pleasure in the consistent quality and care in Café Tuxpal’s processing from the farm all the way to the mill.
All of our Central American coffees are grade SHG and are of the highest quality specialty coffee available. For a brighter taste experience, try this coffee in our Crisp Light Roast. This exceptional coffee is also Rainforest Alliance Certified.
COFFEE IN EL SALVADOR
Salvadorans call coffee el grano de oro, or the “grain of gold”. Historically, El Salvador has strongly depended on coffee, and has made its mark throughout El Salvador’s history, government, and economic development. Coffee has been El Salvador’s leading export crop since the 1880s.
In the 1920s and 1930s, coffee exports totaled 90% of all of El Salvador’s exports. The global depression of the 1930s dropped coffee prices to one-third of the previous prices, which in turn cut wages of coffee producers in half and many workers also lost their jobs. El Salvador’s coffee industry survived and prospered following the Great Depression, while they advanced their plantation technology, and used sophisticated systems in coffee processing.
El Salvador became the world’s fourth largest exporter of coffee in the 1970s. The production of coffee in El Salvador reached a peak in 1980, with export revenue over $615 million. In 1988, coffee accounted for half of El Salvador’s GDP, and provided direct employment for 155,000 Salvadorans, and in 2002, coffee only accounted for 3.5% of El Salvador’s GDP.
Some farmers, with assistance from USAID, are breaking into a different market of specialty coffee, boosting returns on coffee and its share of GDP. USAID has helped improve the way El Salvador coffee farmers harvest, process, and market their coffee, improving the method of picking ripe cherries, sorting, and how best to dry and mill the coffee beans. In addition to improving their process, USAID helped show farmers how to treat wash water and protect the environment, working with the Rainforest Alliance. Because of this, their coffee can be certified as environmentally-friendly, boosting the market value of their beans, and attracting more buyers.
SHG Santa Ana:
“Strictly High Grown” refers to coffee that is grown at an altitude higher than 4,500 feet above sea level. What gives a fine quality to the SHG Apaneca coffee is the precious time it takes for a bean to hit maturity at such high elevations. This length of time creates a hard and dense body often said to be more desirable and found more expensive than coffee grown at lower elevations. Apaneca is a region rich with volcanic soils and natural potassium. During all stages of the harvesting process here, high quality is guaranteed in the particular selection of planting. Carefully, the harvesters hand-pick a selection of only the biggest and most mature coffee beans, which are later wet milled and sun-dried on brick patios.
COFFEE GRADING IN EL SALVADOR
Many Central American coffees are grown in select mountainous regions of altitudes between 4,000 and 6,000 feet above sea level. Depending on the area, typically Latin American coffee-growing regions describe their finest Arabica coffees as being either Strictly High Grown (SHG) or Strictly Hard Bean (SHB). The low temperatures and high altitudes aid in producing a slow maturing fruit as well as a harder, denser bean. A “Strictly Soft Bean” (SSB) is grown at lower elevations of 4,000 feet or less and will mature at the same rate, but have a much less dense body.
Flag description: Three equal horizontal bands of blue (top), white, and blue with the national coat of arms centered in the white band; the coat of arms features a round emblem encircled by the words REPUBLICA DE EL SALVADOR EN LA AMERICA CENTRAL; the banner is based on the former blue-white-blue flag of the Federal Republic of Central America; the blue bands symbolize the Pacific Ocean and the Caribbean Sea, while the white band represents the land between the two bodies of water, as well as peace and prosperity.Additional Resources: http://en.wikipedia.org/wiki/Coffee_production_in_El_Salvador
http://www.zecuppa.com/coffeeterms-bean-grading.htm http://www.cia.gov/library/publications/the-world-factbook/geos/br.html http://www.royalny.com/offering/el-salvador-shg-ep-santa-ana-naturalgp