Anacafé 14 — High Altitude Coffee
Origin: El Salvador
Region: Mountainous highland estates
Altitude: 1,400–1,800 meters above sea level
Varietals: Predominantly Bourbon and Pacamara, with some Caturra and Typica
Processing: Washed lots available
Cup Profile: Bright acidity with pronounced citrus and stone-fruit notes, medium body, delicate floral aromatics, and a clean, sweet finish often carrying caramel or panela tones
Roast Recommendation: Light to medium roast to preserve acidity and highlight floral and fruit notes; medium-dark for a sweeter, fuller body
Tasting Notes:
Aroma: Jasmine and orange blossom with a hint of roasted almond
Flavor: Meyer lemon, ripe peach, and red apple layered over brown sugar and milk chocolate
Body: Silky to medium, with a crisp, lingering finish
Acidity: Lively, bright, and balanced — characteristic of high-altitude coffees
Anacafé 14 — High Altitude Coffee
Origin: El Salvador
Region: Mountainous highland estates
Altitude: 1,400–1,800 meters above sea level
Varietals: Predominantly Bourbon and Pacamara, with some Caturra and Typica
Processing: Washed lots available
Cup Profile: Bright acidity with pronounced citrus and stone-fruit notes, medium body, delicate floral aromatics, and a clean, sweet finish often carrying caramel or panela tones
Roast Recommendation: Light to medium roast to preserve acidity and highlight floral and fruit notes; medium-dark for a sweeter, fuller body
Tasting Notes:
Aroma: Jasmine and orange blossom with a hint of roasted almond
Flavor: Meyer lemon, ripe peach, and red apple layered over brown sugar and milk chocolate
Body: Silky to medium, with a crisp, lingering finish
Acidity: Lively, bright, and balanced — characteristic of high-altitude coffees
