ALPINE Barrel Aged Series-El Salvador Santa Ana
Santa Ana is one of the most famous coffee-growing regions of El Salvador, in the high mountain region around the Santa Ana volcano. This coffee represents the classic Washed Santa Ana profile and processing.
The coffees are typically picked ripe in the morning hours, depulped in the afternoon, and fermented underwater for 8 hours. They are then washed once and typically spread on patios to dry for 8–10 days, weather permitting.
Where did this start? The American Oak barrel was first used by Maker's Mark. For five to seven years they rested their white dog (unaged whisky). After emptied, it landed in our hands so we could rest a few pounds of green coffee in the barrel. We rotated the barrel daily ensuring each bean got a chance to rub elbows with its predecessors. Green coffee is a very good absorber of flavors and smells from its environment, so it picked up plenty of flavors you would expect from a smooth bourbon.
- Tasting Notes– Charred Oak, Cocoa, Pecan
- Importer – Cafe Imports
- Region – Santa Ana
- Processing – Washed
- Varietal – Bourbon
- Farm/Processor – Jesus Antonio / Hueco Lindo
- Elevation – 1100–1900m
- Roast – Medium/Light