Discover the essence of our El Salvador El Angel: A specialty coffee from El Salvador for espresso

Introducing El Salvador El Angel, a naturally processed single-origin espresso with a silky body and medium citric acidity. This unique coffee features tasting notes of cherry, milk chocolate, pepper, and tangerine, offering a balanced yet vibrant flavor experience. Grown between 1,200 and 1,500 meters in the lush landscapes of western El Salvador, this Cuscatleco variety is cultivated with a deep commitment to sustainability by Carlos Méndez and his team.

1

Know your coffee's origin

2

The Ahuachapán Region

3

Roasting process

4

How to enjoy this coffee

1. Know your coffee's origin

Nestled in the Ahuachapán region of western El Salvador, between the towns of Apaneca and Ataco, Carlos Méndez’s farm thrives in a richly fertile landscape with an ideal climate for cultivating high-quality coffee.

The coffee trees grow under the shade of native trees, ensuring a slow and even cherry development. With a carefully managed water supply that relies on collected rainwater, sustainability is at the heart of this farm’s operations.

About the Cuscatleco variety
Cuscatleco is a dwarf coffee tree, specifically bred from T5296 (Sarchimor) to resist leaf rust while maintaining high cup quality. It produces large cherries and big beans, leading to a complex and rewarding cup profile. In the highlands of El Salvador, the extended maturation period allows for more nuanced flavors, enhancing the coffee’s natural complexity.

During harvest and processing, the Méndez family collaborates with a team of 20 skilled workers, ensuring that only the ripest cherries are hand-selected and carefully processed for the best possible quality.

2. The Ahuachapán Region

The Ahuachapán Region is one of El Salvador’s most renowned coffee-growing regions, known for its high altitudes, volcanic soil, and microclimates that enhance coffee complexity. The combination of warm days and cool nights allows the cherries to develop a well-balanced sweetness and acidity, resulting in a refined and flavorful cup.

This region has a deep-rooted coffee tradition, with farmers dedicated to sustainable practices and quality improvement. Carlos Méndez’s farm exemplifies this commitment, producing a coffee that reflects both the land’s richness and the expertise of its growers.

3. Roasting process

El Salvador El Angel is naturally processed, meaning the coffee cherries are dried with their fruit still intact, allowing the beans to absorb their natural sweetness. This enhances the coffee’s cherry, milk chocolate, and tangerine notes, while the subtle peppery spice adds depth and complexity.

At OR Coffee Roasters, we have developed a roast profile that highlights this coffee’s silky body and medium citric acidity, ensuring a balanced and smooth espresso experience. The result is a rich, flavorful shot that shines on its own or in milk-based drinks.

4. How to enjoy this coffee

El Salvador El Angel is best enjoyed as an espresso, where its juicy cherry notes and smooth milk chocolate finish create a complex yet balanced cup. The silky body enhances the drinking experience, making it a favorite for those who enjoy refined, fruit-forward coffees.

For a different experience, try it in a flat white or cappuccino—the chocolate and tangerine flavors beautifully complement the creamy texture of milk, creating a harmonious and indulgent drink.

Whether you prefer your coffee straight or with milk, this unique El Salvadorian coffee offers a vibrant and versatile taste experience.