El Salvador Espresso:
Flavor Profile & Dial-In Guide
El Salvador's coffee renaissance has produced some extraordinary coffees, particularly in the Pacamara varietal — a large-bean mutation of Maragogype and Pacas. Salvadoran espresso is round, sweet, and medium-bodied with excellent chocolate and fruit balance. Honey and natural process El Salvador are particularly compelling.
Flavor profile
Washed process
Natural process
Dial-in tips for El Salvador espresso
Standard 1:2 ratio works well.
Temperature: 92–93°C.
Honey processed Salvadoran especially — beautiful sweetness at standard settings.
Allow 7–12 days post-roast.
Suggested starting recipe
Starting parameters for El Salvador
Dose
18g
Yield
36g
Ratio
1:2
Time
25–30s
These are starting points — adjust based on your specific lot, roast level, and machine.
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Altitude
1,000–1,800m
Regions
Santa Ana, Ahuachapán, Chalatenango
Process
Honey, Natural, Washed
Varietals
Bourbon, Pacas, Pacamara, Tekisic