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El Salvador - Santa Ana - dark roast - 12oz

El Salvador.jpg
Country Colombia Region Nariño Farm Various smallholder farmers Variety Castillo, Caturra, Colombia, Tabi, Typica Altitude 1600–2300 masl Proc. Method Washed (1).png
el-sal-horse.jpg
El Salvador.jpg
Country Colombia Region Nariño Farm Various smallholder farmers Variety Castillo, Caturra, Colombia, Tabi, Typica Altitude 1600–2300 masl Proc. Method Washed (1).png
el-sal-horse.jpg

El Salvador - Santa Ana - dark roast - 12oz

12.00

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.

The Cup - Sweet and citric with cocoa flavor and a nutty aftertaste.

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This is a great coffee for people that want a bold cup without the bright acidity in some lighter roasts.