Strictly high grown coffees in Salvador are grown at an altitude of above 1200 m. A well-structured coffee with a fruity aroma, it features notes of blackberry, spices, dark chocolate and other tropical fruits. With a rich body and a slightly muted acidity, this coffee is sweet in the cup.
This coffee is grown at an altitude of 1400 – 1600 m and really stands out with an aroma of dry tropical fruits and macadamia nuts. A coffee with low acidity, it has flavors of tropical spiced pineapple, orange and peach with an understated hint of pistachio and a sweet chocolaty aftertaste.
One of the highest grown coffees of Central America, at over 1250 m, this is a full-bodied coffee with a crisp brightness. Strong chocolate flavors evolve into fruity notes of cherry, orange and plum with a salted caramel sweetness, praline and spicy nuances. A lingering aftertaste with a nutty aroma makes for a great cup.