High in the Apaneca–Ilamatepec range lies El Carmen, a heritage estate cared for by four generations of the Alfaro family. The farm sits beneath a natural corridor of shade trees and migrating birds — a landscape shaped slowly, season after season, by hands that understand the ebb and flow of the mountain. Here, Red Bourbon ripens in its own time, gaining the clarity and balance that have become the estate’s signature.
This year’s washed lot reflects that sense of steadiness. A gentle acidity reminiscent of fig and dried date opens the cup, settling into a round, composed body. Soft chocolate and brown sugar follow, closing with roasted hazelnut. The flavours feel unforced — an expression of the place and people who continue to shape it.
We return to El Carmen because of this consistency, with an slightly upgraded profile of acidity owed to its washed process. This coffee reminds us of the beauty in refinement: a clean, classic Salvadoran cup, crafted by nature, and the hands of long-standing craftsmen.
Recommended to rest beans for 7-10 days from roast date before consuming.
