




Single Origin
For the purists
The unique complex flavours of El Salvador's Finca La Providencia Yellow Caturra coffee is the result of its growing altitude, anaerobic natural processing, and the skill of its owners. Let’s dive into each of these factors, coffee lovers.
Growing altitude
The coffee is grown at 1,100–1,300 meters above sea level in the Apaneca-Ilamatepec mountain region of El Salvador. The higher altitude allows the coffee beans to absorb more nutrients from the rich volcanic soil.
Anaerobic natural processing
The coffee beans are handpicked and sealed in airtight bags to ferment for 68–72 hours. This process results in a smooth body and complex fruit flavours.
Owners
The coffee is owned and produced by Fernando Alfaro and Jose Enrique Gutierrez, who come from long lines of coffee producers. They combine innovation and tradition to bring out the unique character of their land.
Origin: El Salvador SHB EP
SCA score: 85.25
Varietal: Yellow Caturra
Region: Apaneca-Ilamatepec mountain range
Farm: Finca la Providencia
Process: Anaerobic Natural
Flavour notes: Brown sugar and dark chocolate, with a ‘winey’ character. Hints of tropical fruits and peach. Full bodied with a slightly dry finish.