— 24 December 2006 —

El Salvador Santa Isabel “Pulp Natural”

Like most Central American coffees, this “Pulp Natural” from the Republic of El Salvador doesn’t have any lingering flavour which most people associate with bodiness. This coffee however retains some lasting body perhaps thanks to the particular roast. I would term this roast as a “long” Full City; oils are slightly apparent on the outside of the dark coloured bean.

roasted coffee beans closeup

Santa Isabel is a region in the north-western part of the country near Guatemala where some of the more flavourful Central American coffees come from. It is an Arabica (pronounced air-uh-bee-ka) bean which usually means it is grown higher on the slope and almost always has a better, superior flavour to the low-grown Robusta (which is used for coffees like Folgers).

Brewed in our French Press the crema is dark which is different than most brews as the crema is usually ecru. No clue why this is, simply wanted to point it out.

coffee cup with beans example and carafe

The coffee is sweet but not in a sugary way. This is due to the “Pulp Natrual” drying process. The beans are dried with the cherry pulp which means that, in the long run, they are less processed than regular coffee beans.

Overall and interesting coffee. I am usually weary of Central American coffees. You can generally count of pretty much all coffees from Guatemala and Costa Rica (Mmm… La Manita Tarrazu) but everything else I’ve tried makes generally for bland coffee (when roasted Full City). Good for blends of course, but on their own I tend not to like them.

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