El Salvador LOS CHELAZOS from the Czech roastery Doubleshot is a specialty coffee that brings together the best of the renowned Chalatenango region. In the cup, it offers an elegant and clean expression of the Pacamara variety, which is considered one of the most interesting varieties in El Salvador. The aroma evokes citrus and caramel, while the flavor gradually unfolds with notes of juicy citrus fruits, milk chocolate, and brown sugar. The fresh acidity lends the coffee liveliness and energy, while the velvety texture provides a pleasantly smooth sensation on the palate. The result is a harmonious yet distinctive cup that captivates with its sweetness and subtle fruitiness.
Los Chelazos is not a single-farm coffee, but a carefully curated regional blend of micro-lots from approximately 25 producers in the Citalá and La Palma regions of northern El Salvador. The farms are located in the Montecristo Trifinio protected area at the tri-border region of El Salvador, Guatemala, and Honduras, where coffee trees thrive at altitudes between 1,200 and 1,800 meters. This region was designated a nature reserve in 2011, and thanks to its unique microclimate and high biodiversity, it ranks among the country’s most valuable coffee-growing regions. Doubleshot has an exceptionally close relationship with this region; it collaborated with local producers even before the roastery was founded and has been sourcing coffee here continuously since 2015 through its long-standing partner, Caravela.
The Pacamara variety was processed using the classic washed method, which is ideal for highlighting the clarity and elegance of the resulting cup. After harvest, the cherries undergo a short resting period, then are sorted in a water bath and de-pulped. The beans then ferment for approximately twelve hours in tanks, where the remaining sweet fruit layer is removed. Subsequent drying takes place primarily on African drying beds, which allow for even airflow and careful monitoring of the entire process. Thanks to the washed processing method, the cup features clearly defined acidity, distinct citrus notes, and a long, sweet aftertaste.
- Altitude: 1,200–1,800 m above sea level
- Harvest: November–March