El Salvador

About This Coffee

This coffee is from the San Francisco Estate in Juayua, El Salvador, grown at 1500-1750 meters above sea level. It features Bourbon and Pacas varieties processed using the pulp natural (honey) method. The coffee is a direct trade project between Cuvée Coffee and Jose Antonio Salaverria, utilizing beans grown on the top of Cerro Las Ranas mountain. The higher elevation creates a denser bean for more consistent roasting. Medium roasted with tasting notes of nutty, roasty, and cocoa powder characteristics.

Origin

Juayua (El Salvador)

Flavor Notes

Nutmeg, Honey, Citrus Fruit, Chocolate, Cocoa Powder

Roast Level

Medium

Processing

Honey

Typology

Arabica

Bourbón, Pacas

Buy from Roaster

Cuvee Coffee

Navy veteran Mike McKim founded Cuvee Coffee in 1998, making it one of the oldest specialty roasters in Texas. McKim transitioned to full time roasting in 2006, and the Austin based roastery now operates on a 60 kilogram Giesen with capacity to scale well beyond its current output. Cuvee is widely credited with pioneering nitro cold brew, first serving it publicly at a Slow Food Austin event in August 2012 and becoming the first company in the world to can it in the fall of 2014. Direct trade sourcing underpins the operation, with farmers invited to visit the roastery and full transparency maintained through published contract documentation. The lineup spans single origins from Ethiopia, Colombia, and El Salvador alongside house blends like Karmadillo and Stella Cometa.

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