El Salvador Santa Ana Coffee

A natural-processed Salvadoran coffee featuring dark chocolate, caramel, and tropical citrus notes.

The richness of volcanic soil.. in a full cup.

The "Santa Ana" crop presents a highly rich Salvadoran experience originating from the volcanic soil of the Santa Ana region. Excellent "Bourbon" variety beans are grown at an altitude of 1550 meters in aggregated small farms, and undergo a "dried" (natural) process that adds exceptional complexity to the flavors. Notes of dark chocolate, brown sugar, and caramel manifest in the cup, intertwined with refreshing touches of grapefruit, passion fruit, and cherry.This cup is characterized by high sweetness, a full body, and a medium "caramel-like" acidity that provides perfect balance.

At Ninth Bar, backed by over 15 years of experience serving more than 3 million cups of specialty coffee from our Jeddah roastery, we roasted this crop to a "medium to medium-dark" degree to make it exceptionally versatile; it reveals citrus and fruity touches when brewed as a V60, while its full body and dark chocolate strongly emerge when prepared as an espresso.

Flavor Experience:

The sip begins with the warmth of brown sugar and dark chocolate sweetness, developing to reveal a caramel-like acidity supported by a touch of grapefruit and cherry, settling with a passion fruit nuance in a full body that leaves a luxurious sensation.

Salvador Crop

Variety: Bourbon

Processing: Dried

Altitude: 1550 m

Roast: Medium

Texture: Plump

Sweetness: High

Acidity: Medium Caramel

Tasting Notes: Dark Chocolate, Brown Sugar, Caramel, Grapefruit, Passion Fruit, Cherry

Brewing Recommendations

• V60 Drip Brewing:
• Ratio: 1g coffee to 15g water (1:15).
• Recipe: Use 20g coffee with 300ml water.
• Grind: Medium.
• Water Temp: 90 to 92°C.
• Note: It is recommended to adjust the grind size to preferred taste to control the emergence of tropical acidity versus chocolate.
• Espresso:
• Ratio: 1g coffee to 2g yield (approximately).
• Dose: 18g finely ground coffee in the portafilter.
• Yield: 34 to 36ml of espresso liquid in the cup.
• Time: Ideal extraction time between 26 to 30 seconds. (Final dial-in depends on tasting the roast).

Why You'll Love It

• Fertile Volcanic Soil: The Santa Ana region grants the Bourbon variety deep, complex flavors that cannot be replicated.
• Luxurious Full Body: The natural process and advanced roasting gave the coffee a consistent weight resembling cream.
• Unique Caramel-like Acidity: The acidity here isn't sharp; it is syrupy and integrated with brown sugar and caramel flavors.
• Amazing Brewing Versatility: Delivers two completely different profiles (tropical fruits in V60, and dark chocolate in Espresso).

FAQ

1- What makes the Santa Ana region special for growing coffee?

It is characterized by its mineral-rich volcanic soil and high altitudes, allowing for slow bean maturation, which adds exceptional complexity to the Bourbon variety's flavors.

2- What does "caramel-like acidity" mean?

t means the acidity isn't sharp or bright like citrus fruits; rather, it is smooth and integrated with roasted sugar and caramel flavors, adding comfort to the cup.

3- How does its taste differ between V60 and Espresso?

In the V60, the touches of grapefruit, cherry, and passion fruit will be more open, while in Espresso, the focus will shift towards the density of dark chocolate and caramel.

4- Why is this coffee's body described as "full"? Due to the dried (natural) process which retains the fruit's oils inside the bean, combined with the medium to dark roast level that enhances the coffee's density.

El Salvador Santa Ana coffee is a specialty coffee offered by the Ninth Bar brand. It belongs to the volcanic Santa Ana region. It consists of the Bourbon variety. It is processed using the dried (natural) method at an altitude of 1550 meters and undergoes a medium to medium-dark roast. Its prominent sensory notes include dark chocolate, brown sugar, caramel, and passion fruit.