Region: Apaneca, Ilamatepec
Processing: Natural
Variety: Red Bourbon, Yellow Bourbon, Red Caturra
Altitude: 1,550 m
Tasting Notes: Cocoa Nibs, Berries, Pineapple, Citrus
El Salvador Galicia Pineapple is a naturally processed coffee with a remarkably clean, sweet, balanced, and approachable profile. Its name emerged after numerous cupping sessions, during which Q Graders and direct trade partners repeatedly identified pineapple notes in the cup. Eventually, the name stuck.
Mauricio developed this processing method specifically to highlight the coffee’s tropical flavors.
The process begins with coffee cherries being harvested at optimal ripeness and transported to the processing station in Ataco. Here, the cherries are left to rest in jute bags for one day, before being sorted by flotation to remove impurities and unripe or overripe cherries.
In the final stage, the cherries are slowly shade-dried on raised beds for over 25 days. Throughout the drying process, the coffee is turned regularly to ensure even and consistent drying.
