El Ingenio

This coffee is grown at El Ingenio in El Salvador by the Urrutia family. Once picked, the coffee cherries are transported to San Antonio, the wet mill run by Enrique Urrutia.

At the mill, the cherries pass through a series of depulpers, each calibrated for different levels of ripeness. The first depulper is set specifically for ripe, red cherries. If a cherry isn’t pulped during the first pass, a processing machine known as a criba moves it on to the next depulper. With four depulping lines available, this system allows the mill to carefully separate and prioritise the highest-quality cherries.

After depulping, the coffee undergoes a 13–14-hour dry fermentation. It is then washed and placed in a wet fermentation tank before moving on to the drying stage. The drying method is determined by the weather, production needs, and the volume of cherries arriving at the mill. The coffee is dried using a combination of guardiolas and brick patios.

On the cupping table, we found notes of dried fruit, green apple, and fudge, complemented by a smooth, rounded mouthfeel.