El Ingenio coffee from El Salvador, roasted by the Dutch roastery Manhattan Coffee Roasters, is a mellow espresso perfect for everyday enjoyment. In the cup, it combines the aroma of fresh green apple, the sweetness of dried fruit, and the creamy flavor of caramel fudge. The coffee is beautifully balanced and works well both as an espresso and as a base for milk-based drinks.
The El Ingenio farm was established in 1875 and has been producing coffee for six generations. Today, the farm is managed by brothers Enrique, Rene, and Gustavo Urrutia. To date, the farm has won the Cup of Excellence award seven times. The 35-hectare farm is situated on volcanic soil ideal for growing coffee. The coffee trees are grown in the shade of local trees, which ensures optimal ripening. According to the brothers, the local hot springs that emerge on the farm also contribute to the coffee beans’ distinctive flavor.
The coffee was processed using the washed method at the San Antonio station, managed by Enrique Urrutia. After transport, the cherries are sorted by hand to remove any damaged ones. They are then moved to a mechanical hulling station, where they are sorted into different ripeness levels across four stages. After sorting and pulping, the beans undergo a 13- to 14-hour dry fermentation. They are then washed, transferred to fermentation tanks, and finally dried. The drying method is specific to each lot and depends on its size and processing method.
- Farm: El Ingenio
- Altitude: 1,200 to 1,600 m above sea level
- Varieties: Bourbon, Pacas, San Pacho