{"id":10875,"date":"2026-09-30T16:06:12","date_gmt":"2026-09-30T14:06:12","guid":{"rendered":"https:\/\/camdencoffeeroasters.com\/?post_type=product&p=10875"},"modified":"2026-09-30T16:12:15","modified_gmt":"2026-09-30T14:12:15","slug":"el-salvador-iselti","status":"publish","type":"product","link":"https:\/\/camdencoffeeroasters.com\/en\/producto\/el-salvador-iselti\/","title":{"rendered":"El Salvador – Iselti"},"content":{"rendered":"

El Salvador is the smallest country in Central America, but that doesn’t diminish its weight as a producer of high-quality coffee. Its volcanic, mountainous geography \u2014with the Santa Ana volcano<\/strong> as its emblem\u2014 creates rich soils and microclimates that have made the region one of the most awarded on the continent, with the Cup of Excellence<\/strong> winning year after year.<\/p>\n

One detail reveals the character of the Salvadoran coffee grower: in areas battered by strong winds, producers have learned to use shrubs and small trees as natural barriers that protect the plantations. And against threats such as coffee leaf rust<\/strong>, they have bet on developing resistant varieties. That ingenuity, combined with meticulous harvesting, is what sets the country’s coffees apart.<\/p>\n

This coffee is born at Miramar farm<\/strong>, in the district of Juay\u00faa<\/strong>, within the Apaneca-Ilamatepec<\/strong> region. It is owned by the Salaverr\u00eda family<\/strong>, proprietors of the three main growing areas around the Santa Ana volcano, together with JASAL<\/strong>, a family business with more than a hundred years of experience cultivating, processing and exporting the country’s finest coffees.<\/p>\n

Many farms coexist within their coffee-growing areas, some of them inherited, and a majority of the coffees are of the San Francisco<\/strong> variety \u2014a hybrid of Pacas and the old Bourbon Elite<\/strong>, developed on the farm itself\u2014. Now and then Pacamaras appear, as well as Catuai, Caturra and Catimors. But the most striking feature is the overall quality of the cherries: an intense, uniform blood red<\/strong>, a sign of careful harvesting and of an enormous effort to carry out every task on time and with attention to detail.<\/p>\n

For this lot, the Bourbon<\/strong> variety grows between 1,425 and 1,700 m.a.s.l.<\/strong>, an altitude that concentrates sugars and defines the density of the bean.<\/p>\n

Honey with anaerobic fermentation<\/strong> combines two techniques. First, the pulped coffee retains part of its mucilage and ferments in a closed, oxygen-free<\/strong> environment, where yeasts work slowly and in a controlled way. That anaerobic environment intensifies the sweet and fruity aromas with great precision. Then, in the honey<\/em> phase, the remaining mucilage dries on the bean, adding body and a deep sweetness.<\/p>\n

The result is a complex, clean and sweet<\/strong> profile, with well-defined fruit and an enveloping texture.<\/p>\n

Subgroups present: sugars, berries and forest fruits, citrus, florals, tropical fruits, herbals and aromatic herbs<\/strong>.<\/p>\n

Aroma\/flavor:<\/strong> muscovado sugar, white flower, raspberry, lemon and green tea.<\/p>\n

In the cup, plum, dark chocolate, hazelnuts and apple<\/strong> unfold as well, with a creamy<\/strong>, sweet<\/strong> sensation and medium body<\/strong>. Muscovado and dark chocolate build the sweet, roasted base; plum, raspberry and apple add ripe fruit; hazelnuts bring creaminess; and white flower, lemon and green tea close with freshness and elegance.<\/p>\n\n\n\n\n\n\n\n\n
\n

Method<\/p>\n<\/th>\n

\n

Why it works<\/p>\n<\/th>\n<\/tr>\n<\/thead>\n

\n

V60 \/ Chemex<\/strong><\/p>\n<\/td>\n

\n

Enhances the white flower, green tea and lemon; brings raspberry and apple to the fore in a clean cup.<\/p>\n<\/td>\n<\/tr>\n

\n

Espresso<\/strong><\/p>\n<\/td>\n

\n

Dark chocolate, hazelnuts and medium body deliver a sweet, creamy and lingering shot.<\/p>\n<\/td>\n<\/tr>\n

\n

Aeropress<\/strong><\/p>\n<\/td>\n

\n

Highly versatile: highlights plum and muscovado without losing body.<\/p>\n<\/td>\n<\/tr>\n

\n

Siphon<\/strong><\/p>\n<\/td>\n

\n

Explores the fruity and floral complexity in an aromatic, silky cup.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Tip:<\/strong> to preserve the citric acidity and floral nuances, use a medium grind<\/strong>, water at 90-93 \u00b0C<\/strong> and a 1:16<\/strong> ratio. A profile designed for those seeking sweetness, fruit and elegance in a balanced cup.<\/p>\n","protected":false},"excerpt":{"rendered":"

Free shipping from 40\u20ac purchase<\/strong><\/p>\n

 <\/p>\n

SKU<\/strong>: N\/D<\/p>\n

CATEGORY<\/strong>: COFFEE<\/p>\n

 <\/p>\n

PA\u00cdS<\/strong>: El Salvador<\/p>\n

REGI\u00d3N<\/strong>: Apaneca-Ilamatepec<\/p>\n

ALTURA<\/strong>: 1.425-1.700 m.s.n.m<\/p>\n

VARIEDAD<\/strong>: Bourbon<\/p>\n

PROCESO<\/strong>: Honey fermented<\/p>\n","protected":false},"featured_media":10861,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[119],"product_tag":[],"class_list":{"0":"post-10875","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-cafe-en","8":"first","9":"instock","10":"shipping-taxable","11":"purchasable","12":"product-type-variable"},"yoast_head":"\nEl Salvador - Iselti - Camden Coffee Roasters - Caf\u00e9 de Especialidad | Specialty Coffee Madrid<\/title>\n<meta name=\"description\" content=\"In the cup, plum, dark chocolate, hazelnuts and apple unfold as well, with a creamy, sweet sensation and medium body. 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